Salada de Orelha de Porco

Ingredients

• 2pig's ears — boiled with bay until tender, then very thinly sliced
• 1sweet onion — finely chopped
• 3 clovesgarlic — minced
• 4 tbspfresh coriander — chopped
• 6 tbspextra virgin olive oil
• 2 tbspwhite wine vinegar
• 1 tsppiri-piri flakes
• to tastecoarse sea salt

Method

1. Rinse the 2 pig's ears thoroughly under cold water to remove any impurities. Place them in a large pot and cover with water. Bring the water to a boil over high heat, then reduce to a simmer. Cook the ears until they are tender and easily pierced with a fork, about 1 to 1.5 hours. The ears should feel soft but still hold their shape.
2. While the ears are cooking, finely chop 1 sweet onion and 3 cloves of garlic. Set them aside. These will add a sweet and aromatic base to the salad, balancing the richness of the pig's ears.
3. Once the pig's ears are cooked, remove them from the pot and let them cool to room temperature. This cooling step is crucial as it allows the ears to firm up slightly, making them easier to slice.
4. Slice the cooled pig's ears into thin strips, about 1/4 inch thick. This size ensures that each piece will absorb the dressing and blend well with the other ingredients.
5. In a small bowl, whisk together 6 tbsp of extra virgin olive oil, 2 tbsp of white wine vinegar, and coarse sea salt to taste. The dressing should have a balanced flavor, slightly tangy from the vinegar but mellowed by the oil. Taste the dressing to ensure it clings well and adjust the salt if necessary.
6. In a large mixing bowl, combine the sliced pig's ears, chopped onion, and garlic. Sprinkle 1 tsp of piri-piri flakes over the mixture for a hint of heat. Pour the dressing over the salad and gently fold everything together, ensuring the ears are well coated but not breaking apart.
7. Allow the salad to stand for fifteen minutes. This resting time lets the onion soften and the flavors meld together, enhancing the overall taste.
8. Just before serving, finely chop 4 tbsp of fresh coriander and sprinkle it over the salad. Drizzle a final thread of olive oil over the top for added richness. Serve the salad at room temperature, allowing the flavors to shine as they would in a traditional Portuguese tasca.