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Madrid (Spain)
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Food Flavour DNA
Nutritional Values
220kcal
20gProtein
—Carbs
15gFat
1gFibre
150 gServing
* Per serving · 150 g. May vary.
Pork Ear Tapa
How to order / say it
Say it
Oreja a la Plancha — [oh-REH-hah ah lah PLAHN-chah]
Order
I'll have the Oreja a la Plancha, please.
Locally
Quisiera la Oreja a la Plancha, por favor.
Say locally
Grilled pork ears usually served as tapas in bars.
Why try it?
Oreja a la Plancha captures the adventurous and communal spirit of Madrid's tapas culture. It's a dish that showcases the Spanish inclination to use every part of the animal, emphasizing texture and seasoning.
How it tastes
Crunchy and slightly chewy, the pork ears are seasoned with garlic and parsley, offering a savory, umami-packed bite with a hint of smokiness from the grill.
Origin & History — first documented: 1920
Traditionally prepared as a humble dish enjoyed in bars, it gained popularity in the early 20th century with the rise of Madrileño street markets and tapas bars, symbolizing Madrid’s love for sharing small plates with friends.
Recipe
Ingredients
- 🥩 300 g pork ears
- 🧄 5 cloves garlic
- 🌿 20 g parsley
- 🫒 30 ml olive oil
Method
- 1 Clean the pork ears thoroughly.
- 2 Boil the ears until tender, about 1 hour.
- 3 Slice and grill them with garlic until crispy.
- 4 Garnish with chopped parsley before serving.
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