National Dish Portugal: Salada de Orelha de Porco (Recipe)
In this article
Meet Salada de Orelha de Porco, one of Portugal’s most distinctive starters and a proud example of nose-to-tail cooking. Tender slices of pork ear are simmered until soft, then tossed in a bright dressing of olive oil, vinegar and garlic with a generous scattering of fresh parsley. The result is a dish with a wonderfully springy texture and a sharp, savoury kick — humble, traditional and utterly moreish. Bring a taste of the Portuguese table straight to your own kitchen.
About Salada de Orelha de Porco
Salada de Orelha de Porco is a classic dish from Portugal, often served as a starter or a small plate to share. It is built around pig’s ears, which are gently simmered until tender and then steeped in a marinade of vinegar, olive oil and aromatic seasonings. The dish is hugely popular for its unique flavour and its intriguing, gently gelatinous texture. More than just a tasty bite, it is a genuine part of Portuguese food culture, which is rich in tradition and quietly proud of using every part of the animal.
Ingredients (serves 1–2)
- 300 g pig’s ears
- 1 onion, diced
- 2 cloves of garlic, chopped
- 60 ml olive oil
- 30 ml white wine vinegar
- 1 bay leaf
- 2–3 peppercorns
- Fresh parsley, chopped
- Salt and pepper, to taste
Shopping for the ingredients
When shopping for Salada de Orelha de Porco, it really pays to pay attention to the quality of the pig’s ears. Many traditional markets sell fresh produce sourced from local butchers, and a good butcher will be happy to clean and trim the ears for you. The onion, garlic and parsley should likewise be as fresh as possible to bring out the full aroma of the dish. Try to track down a good-quality olive oil and a decent white wine vinegar to get the very best flavour.
Preparing the dish
Preparation is a crucial step in making Salada de Orelha de Porco. First, the pig’s ears need to be cleaned thoroughly and blanched in boiling water. This helps remove any impurities and starts to tenderise the meat. Once the ears have cooled, they can be sliced into small pieces, which lets them soak up the marinade more readily and release their flavour. A little patience here makes all the difference to the finished plate.
Step-by-step instructions
- Bring the pig’s ears to the boil in a large pan of water with a little salt.
- Simmer for around 30 minutes, until tender, then leave to cool.
- Meanwhile, combine the onion, garlic, olive oil, vinegar, bay leaf and peppercorns in a bowl.
- Cut the cooled pig’s ears into small pieces and add them to the marinade.
- Season with salt, pepper and chopped parsley, then mix everything together well.
- Chill the salad in the fridge for at least 1 hour to let the flavours mingle.
- Stir well again before serving and adjust the seasoning if needed.
Gluten-free / lactose-free version
Salada de Orelha de Porco is naturally gluten-free and lactose-free, as it contains no wheat products or dairy. That makes it an ideal choice for anyone with intolerances or particular dietary needs. It is still worth checking that the vinegar and seasonings you choose are also free from gluten, just to be safe. That way everyone can tuck in without a second thought and enjoy the dish’s bright, savoury aroma.
Tips for vegans and vegetarians
While the traditional Salada de Orelha de Porco is based on pig’s ears, inventive cooks can certainly consider vegan alternatives. Instead of the ears you could use marinated tofu or mushrooms to achieve a similar springy texture. Keep the seasonings and the marinade exactly the same so the dish retains its characteristic flavour. That way vegans and vegetarians can enjoy these delicious aromas too, without missing out on the spirit of the original.
More tips and tricks
One important tip when making Salada de Orelha de Porco is to let the dish rest in the fridge for at least an hour. This gives the flavours of the marinade time to soak fully into the meat for a deep, intense taste. An extra garnish of fresh herbs can also lift the dish nicely. Experiment with different kinds of vinegar to fine-tune the flavour to your own liking.
Adapting the recipe to your taste
Salada de Orelha de Porco is easy to adapt to personal preference. Add chilli or other spices if you like a bit of heat, for example. The ratio of vinegar to oil can also be adjusted to suit you, dialling up the acidity or the richness as you prefer. With a few small tweaks like these you can create your own, entirely personal version of the recipe.
Ingredient substitutions
Many of the ingredients in Salada de Orelha de Porco can be swapped for alternatives. Rapeseed oil, for instance, can stand in for olive oil if that is what you have to hand. For a slightly sweeter note, you might use balsamic in place of the white wine vinegar. Substitutions like these open up new flavour directions and make the dish a versatile one — much like the bright dressing that lifts a Salada de Polvo com Grão.
Drink pairing ideas
A range of drinks pairs beautifully with a classic Salada de Orelha de Porco. A dry white wine such as a Vinho Verde harmonises wonderfully with the dish’s sharp, savoury flavours. Alternatively, a light beer makes a great match, underlining the tangy notes. For an alcohol-free option, a fruity lemonade or a flavoured sparkling water works a treat.
Serving and presentation ideas
Presentation plays a big part when it comes to Salada de Orelha de Porco. Serve the dish in an attractive bowl and garnish it with fresh herbs and slices of lemon. A final drizzle of olive oil over the top can improve both the look and the flavour. With an inviting arrangement, this starter becomes a real eye-catcher on any table — a fitting opener for a spread of Portuguese cuisine.
A bit of history
Salada de Orelha de Porco has its roots in rural Portuguese cooking and reflects the long-standing tradition of using every part of the pig. The dish is a textbook example of the principles of thrift, sustainability and respect for the animal. Passed down over generations, the recipe has been carefully preserved and remains a fixture in many Portuguese households, especially at celebrations and special occasions. It is not simply a dish, but a small piece of Portuguese culture in itself.
More recipe ideas
Summary: Salada de Orelha de Porco
Salada de Orelha de Porco is a delicious slice of Portuguese tradition, winning people over with its simple preparation and its one-of-a-kind flavour. With fresh ingredients and a punchy marinade, it makes a real highlight of any meal. It is a dish that nourishes the soul while offering a glimpse into the culinary culture of Portugal. Give it a go and impress your guests with its authentic, savoury flavours.
