Poached ear in garlic sauce

This recipe for ear has a garlic and parsley dressing and is bursting with flavour and freshness. It is quick to prepare and ideal as a tapa

Format: monoskin 400 g, 500 g y 1’5 Kg.

Microwave: Scoop out the contents, season to taste, heat at maximum power for 6 minutes, let stand for 30 seconds and consume.


Pan or griddle: Remove the contents, season to taste, put a little oil in the pan or griddle and cook over medium heat, stirring for 8 minutes.


Fryer: Scoop out the contents, season to taste and fry for 5 minutes in oil at 150ºC.

Cooked ear (pork’s ear, salt, preservative (sodium acetates), emulsifier (mono- and diglycerides of fatty acids), preservatives (lactic acid, sodium nitrite)), salt, minced garlic (garlic cloves 90%, salt 10%), preservatives (sodium acetate, lactic acid, acetic acid), parsley.


Energy: 871 Kj – 209 Kcal

Fat: 12 g / of which saturated: 4,4 g

Carbohydrates: 5 g / of which sugars: 3,7 g

Proteins: 19 g

Salt: 1 g