Some patatas bravas? A pig's ear? They are portions that you have surely ordered at a bar. Well this last every time is less required. It is close to disappearing. It is a food rich in protein, collagen and minerals. Also, as Spanish as it may sound, it is commonly used in China. Do you want to know more information about this product? Now we tell you everything.
Is it eaten?
The pig's ear is a meat food. It can be considered as "dispossession". But, nothing to see. In many bars it is served and considered as one of the classic tapas. There different ways of cooking it: diced or shredded, natural or marinated, grilled or cooked ...
It is a food that is characterized by its cartilaginous texture. Now, and in recent years, it is usually prepared on the grill. Accompanying it with some hot sauce, garlic or parsley. However, it is also used as acompanion in recipes that include legumes. An example of this is the "Rotten pot". This dish from Burgos features beans and the ear only accompanies them.
Analyzing its use, we could conclude that it is a food that is uniquely typical of Spanish culture. But no, Chinese cuisine also uses the ear. In this country it appears as an aperitif or accompaniment.
Properties
Pig's ear is a food not seasonal. That is, it is available during all months of the year. Although it is not a very healthy food. Its composition presents more than 60% water and its high protein content stands out. Pork ear has more protein than beef!
However, the quality of these macronutrients is inferior. This is due to the ear is rich in collagen. This protein when cooked automatically turns into gelatin. By transforming, loses protein quality. This happens because collagen contains a high amount of amino acids essentials like alanite, proline, etc. Therefore, once the ear is cooked, it is no longer a better alternative than the rest of the meats.
In addition, more than half of the fatty acids in this food are not saturated. They are fundamentally monounsaturated. Also, the cholesterol index of the ear exceeds the average of the other types of meat. It also does not contain carbohydrates.
From
As we have said before, the pig's ear is a basic cap from the bars. However, the spikes on the bars are making it disappear. What typically served in casseroles, now it is practically impossible to find. It is a dish that is especially passionate for older people.
This data is explained in the context of a generation that has grown up with great difficulties. Times when famines abounded. AND pig's ear was a very inexpensive option. In addition, we remember that this part of the pig is considered offal, by some people. What lowers its cost.
In its beginnings, as before the kitchens came with fire, pig ear hairs were easy to scorch. However, it is now done by torch or lighter. His most common recipe was cook them with onion, carrot and bay leaf For a long time. Later, let them cool to consume them.
Ways to cook pig's ear
Originally cooked. In the bars in casseroles and on the grill. In many places, they even sell them already cooked and marinated. With hot paprika. With garlic and parsley. With tomatoe sauce. With the wonderful biscay sauce, which originally did not have tomato, but was a preparation with the meat of chorizo peppers.
There are many varieties, but in none of those mentioned the pig's ear participates in stews. "The rotten pot" from Burgos if you use this food as side cooked legumes. This combination has its explanation in the cooking time. Both need a long time in the pot. The ear to soften and the beans or chickpeas to cook well. Also, they have to be to simmer.
With so much information we conclude that it is a typical dish in Spain that by consuming it from time to time nothing happens. As the saying goes, Once a year does not hurt. But, a frequent consumption would not be recommended. In addition, multiple recipes and dishes that allows to make the pig's ear greatly facilitate its consumption. What do you think? Do you consider yourselves fans of the bar's ear ration? We read you in the comments.
