Summary

Ingredients

• 4 pig ear (s)
• 2 tablespoon paprika powder, spicy, if possible 80;Pimenton de la Vera81;
• 8 cloves garlic
• 3 bay leaves
• 1 can tomato (s), chunky, or kg fresh
• 1 teaspoon cumin
• 1 teaspoon oregano, dried
• some olive oil
• 1 glass sherry
• some stalks parsley
• some sugar
• salt and pepper

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Instructions

1. Clean the ears well, remove the bristles and cut in half. Put in a saucepan, cover with water. Add 1.5 tablespoon salt, bay leaves, 6 unpeeled garlic cloves, ground cumin and paprika and cook for about 40 minutes.
2. Let cool down.
3. When they have cooled down well, cut into cubes about 2 x 2 cm, sauté with 2 finely chopped garlic cloves in a saucepan with a little oil, deglaze with sherry and let reduce a little. Now add the tomatoes and oregano and simmer for 10 minutes. Add parsley, a pinch of sugar and season with salt, pepper and possibly a little paprika powder.
4. A baguette is perfect as a side dish.