📝 About This Recipe
A cornerstone of Portuguese tasca culture, this Salada de Orelha is a masterclass in textural contrast and vibrant flavors. This traditional petisco transforms humble pig's ears into a sophisticated cold salad, balancing the unique crunch of cartilage with a punchy vinaigrette of raw garlic, fresh parsley, and high-quality olive oil. It is a refreshing, savory, and deeply authentic dish that captures the rustic soul of Portuguese communal dining.
🥗 Ingredients
For the Poaching Liquid
- 2 large Pig's ears (cleaned and singed of any hairs)
- 1 Onion (peeled and halved)
- 2 Bay leaves (dried)
- 1 teaspoon Black peppercorns (whole)
- 1 tablespoon Salt (for the boiling water)
- 2 Garlic cloves (smashed)
For the Salad Dressing
- 1/2 cup Extra virgin olive oil (use a high-quality Portuguese oil if possible)
- 3 tablespoons White wine vinegar (adjust to taste for acidity)
- 4 Garlic cloves (very finely minced)
- 1/2 cup Fresh parsley (finely chopped)
- 1/2 small Red onion (finely diced)
- to taste Sea salt (fine grain)
- 1/2 teaspoon White pepper (ground)
- 1-2 dashes Piri-piri sauce (optional, for a hint of heat)
For Garnish
- 1/4 cup Black olives (traditional Portuguese Galega olives)
- 1 Lemon wedges (for serving)
👨🍳 Instructions
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1
Begin by thoroughly cleaning the pig's ears. Use a kitchen torch or a gas flame to singe off any remaining hairs, then scrub them under cold running water.
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2
Place the cleaned ears in a large pot and cover with plenty of cold water. Bring to a boil, then drain and rinse the ears to remove any initial impurities.
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3
Return the ears to the pot. Add the halved onion, smashed garlic cloves, bay leaves, peppercorns, and a generous tablespoon of salt. Cover with fresh water.
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4
Bring to a boil, then reduce heat to low. Simmer gently for 60 to 75 minutes. The ears are ready when they are tender but still retain a slight 'snap' or bite in the cartilage.
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5
Once cooked, remove the ears from the broth and let them cool until they are easy to handle but still slightly warm.
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6
Using a sharp knife, cut the ears into small, bite-sized cubes or thin strips (about 1cm pieces). Place the pieces into a large mixing bowl.
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7
In a separate small bowl, whisk together the extra virgin olive oil, white wine vinegar, minced garlic, and diced red onion.
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8
Pour the dressing over the warm ear pieces. Season with sea salt, white pepper, and piri-piri sauce if using.
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9
Add the finely chopped parsley and toss everything thoroughly to ensure every piece is coated in the aromatic oil and garlic.
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10
Cover the bowl and refrigerate for at least 2 hours. This 'marinating' stage is crucial as the gelatin in the ears mingles with the dressing.
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11
Before serving, take the salad out of the fridge for 15 minutes to take the chill off and soften the olive oil.
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12
Give the salad one final toss, garnish with black olives and fresh lemon wedges, and serve.
💡 Chef's Tips
For the best texture, ensure you don't overcook the ears; they should not be mushy but rather have a distinctive crunch. Dressing the ears while they are still slightly warm allows them to absorb the garlic and vinegar flavors much more deeply. If you prefer a milder garlic flavor, you can briefly sauté the minced garlic in a tablespoon of the oil before adding it to the dressing. Always use a high-quality white wine vinegar; cider vinegar is a good substitute, but avoid balsamic as it is too sweet and dark for this dish. This salad actually tastes better the next day, making it a perfect make-ahead dish for parties.
🍽️ Serving Suggestions
Serve with thick slices of crusty Portuguese 'Pão de Mafra' or sourdough to soak up the garlic oil. Pair with a chilled glass of Vinho Verde; the high acidity cuts through the richness of the pork perfectly. Include it as part of a 'Tábua de Petiscos' alongside cured ham (Presunto) and sheep's milk cheese. A cold Portuguese lager (like Sagres or Super Bock) is the traditional beverage of choice in local tascas. Add a side of lupini beans (tremoços) for the full Portuguese snacking experience.