How to make Salada de Orelha de Porco

Why cooks start here

Salada de Orelha de Porco is cooked the way the tascas of Porto cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Salada de Orelha de Porco is a beloved dish from the bustling tascas of Porto, where simple ingredients transform into something extraordinary. Pig's ears are the star, prepared with the kind of effortless skill that comes from years of practice. This version captures the essence of a Portuguese family meal, where olive oil flows freely and the balance of salt is felt rather than measured. The salad is a delightful interplay of textures and flavors. The pig's ears offer a tender chew, complemented by the sweetness of onion and the pungent warmth of garlic. Fresh coriander adds a vibrant note, while piri-piri flakes introduce a gentle heat. Tangy white wine vinegar ties it all together, making each bite a lively conversation of tastes.