Orejas con Salsa Brava: A Madrid Birthday Surprise

For my birthday, our ministry director Andoni decided to treat me to something truly authentic at our local bar just around the corner—Orejas con salsa brava. While pig ears are eaten all over Spain, this particular preparation is a Madrid favorite. Instead of being deep-fried, the ears were grilled on a stovetop, giving them a crispy, golden-brown exterior while keeping the inside tender.

Flavor-wise? Amazing. The rich, porky goodness paired perfectly with the bold, spicy salsa brava. But then, there’s the texture. If you’ve ever chewed something and had your mouth say, “Yes!” while your brain says, “Wait… what?”—that was me with the cartilage. It’s crispy, chewy, and just a little too structurally sound for something meant to be eaten.

Would I eat it again? Probably not. Do I now have a newfound respect for pigs’ ears beyond their role as dog treats? Absolutely. Madrid, you’ve officially expanded my food horizons… and given me a whole new appreciation for the phrase “chewing the fat”.

Not your typical birthday dinner, but definitely one for the books! Would you give it a try, or is this where you tap out?