Oreja a la plancha
Pig's ear griddled until the edges crisp and the cartilage turns tender-chewy, hit with garlic, parsley and pimentón — a defining Madrid bar tapa.
Oreja a la plancha takes boiled pig's ear, chops it small and finishes it hard on the plancha so the gelatinous parts go sticky, the edges catch and crisp, and the cartilage keeps a gentle crunch. It is seasoned simply — garlic, parsley, a shake of pimentón, sometimes a squeeze of lemon or a spicy brava-style sauce — and eaten with toothpicks and cold beer. It is castizo Madrid at its most direct: cheap cut, hot metal, no apologies.
How it's served
As a tapa or ración straight off the griddle, with bread and something cold. At its best in old-school tabernas that take their plancha seriously.
Regional variation
Galicia boils and dresses oreja with pimentón and oil; Madrid's signature is the plancha crisp. Some bars sauce it spicy, others keep it dry with lemon on the side.
- Origin
- Madrid, Spain
Frequently asked
What does oreja a la plancha taste like?
Mostly texture: sticky, gelatinous bits, crisp caught edges and a light cartilage crunch, carrying garlic, parsley and smoky pimentón. The flavour is porky but mild — the griddle char does the talking.
Is oreja a la plancha worth trying?
If you enjoy textures like crispy pork or chicharrón, yes — it's one of Madrid's most characteristic old-bar tapas, and a good plancha turns it addictive. Order a half ración first if you're unsure.
Related terms
- Callos a la madrileñaMadrid's slow-cooked tripe stew — beef tripe simmered until silky with chorizo, morcilla and pimentón, the city's definitive cold-weather taberna dish.
- GallinejasLamb's small intestines fried in their own fat until crisp — with entresijos, the deepest cut of castizo Madrid, kept alive by a handful of specialist fry houses.
- TorreznosThick strips of cured pork belly fried until the skin puffs into glass-crisp crackling over juicy meat — Soria's pride and a Madrid bar-counter obsession.
- ZarajosMarinated lamb intestines wound around a vine shoot and grilled — Cuenca's rustic delicacy, a fixture on the counters of Madrid's old tabernas.