Crispy Grilled Pig Ear with Spiced Potatoes — Plancha Pig Ear with Patatas Bravas
Madrid plancha-grilled pig ear charred until crisp at edges, served with a side of crisp fried potatoes tossed in a smoky pimenton-and-tomato sauce, finished with garlic and parsley.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice pig ear into 1cm strips. Cut potatoes into 2cm cubes. Smash 4 garlic cloves and grate 4 cloves. Grate tomatoes and chop parsley. Set all aside.
Fry
Heat 480ml olive oil in a deep heavy skillet to 175°C over medium heat. Lower potato cubes in and fry 7–8 minutes until deep golden and crisp at edges. Lift onto paper towels.
Build
Heat 2 tbsp reserved oil in a small saucepan over medium heat. Add grated garlic and both pimentons off heat for 15 seconds, return to medium. Add grated tomato and sherry vinegar, simmer 4–5 minutes until thickened.
Char
Heat a heavy plancha or cast-iron pan over high heat for 3 minutes until smoking. Working in batches if needed, press pig ear strips down 2 minutes per side until deeply charred and crisp at edges.
Plate
Divide fried potatoes between two warm plates, spoon brava sauce over each, set charred pig ear strips alongside, scatter smashed garlic, parsley, and flaky salt, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.