Pork cheeks in red wine

Name: Pork cheeks in red wine
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4
Cuisine: Spain
Ingredients: 1 kg Pork cheeks, trimmed; 2 Onions; 2 Carrots; 1 Leek; 3 cloves garlic; 500 ml Red wine; 300 ml Meat stock; 2 tbsp Flour; 2 sprigs thyme; 1 Bay leaf; 4 tbsp Olive oil; Salt (to taste); Black pepper (to taste)

Iberian pork cheeks braised for hours in red wine until meltingly soft, in a glossy, deep sauce.

170 min20 prep · 150 cook
MediumDifficulty
680 kcalper serving

Ingredients

4 servings

Pork cheeks, trimmed1 kg
Onions2
Carrots2
Leek1
garlic3 cloves
Red wine500 ml
Meat stock300 ml
Flour2 tbsp
thyme2 sprigs
Bay leaf1
Olive oil4 tbsp
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Season the cheeks, dust them with flour and brown them in the oil in a heavy pot. Set aside.
2
In the same oil, slowly cook the chopped onion, carrot, leek and garlic until soft and golden.
3
Return the cheeks, pour in the wine and let the alcohol boil off.
4
Add the stock, thyme and bay leaf, cover and simmer very gently until the cheeks are tender.
5
Lift out the cheeks, remove the herbs and blend the sauce until smooth.
6
Warm the cheeks in the sauce and serve with mashed potatoes.

Tips and questions

How do I know the cheeks are ready?: They should break apart easily with a spoon. If a fork still meets resistance, give them another 20–30 minutes.
Can I make them in a pressure cooker?: Yes, about 40 minutes at pressure after browning. Reduce the sauce uncovered afterwards if it’s too thin.
Do they freeze well?: Very well, covered in their sauce, for up to 3 months. Like most stews, they’re even better made a day ahead.

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Pork cheeks in red wine

Ingredients

Steps

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