Recipe for pork cheeks in red wine, a juicy and tasty dish to impress

The cheek or cheek is a piece of offal, of little value a few years ago, which has become a deli and it is that, if we cook it over low heat and without haste, it becomes a sweet, juicy and tasty bite. It goes without saying that the pork cheeks in red wine, with that tasty sauce, require a lot of bread to dip and a garnish that does not take away from the meat. It is a forceful preparation that does not need anything else to make us enjoy.

First of all, we need some cheeks without bone or fat, very clean. We can ask our butcher to prepare them for us or do it at home. In general, they are sold boneless, so if they are not cleaned at the butcher shop, we can remove the remains of webs and fat with a sharp knife.

Once we have them ready, season the cheeks with salt and pepper on both sides and pass them through flour, shaking between hands to remove excess. Heat a little oil in a pressure cooker and mark the cheeks over high heat. Afterwards, we withdraw and reserve.

For the next step, we wash the peppers well, empty them and chop them into small pieces (but without the need for it to be a brunoise). Peel the garlic cloves, the onions and the carrots and chop these last two vegetables. Heat a little more oil in the pot and Sauté all the vegetables for 10 minutes.

We water with the red wine and let it reduce, over high heat, so that the alcohol evaporates. Add the cheeks and the meat broth, adjust the salt and pepper point and cook with the valve in position 2 for 20 minutes. Turn off and let all the steam out before opening the pot.

However, if we do not have a pressure cooker or do not want to use it, we can use a traditional saucepan and leave that are cooked over low heat for a minimum of 1 hour and a half. Of course, we will check the point from time to time and cut when we notice them tender.

In any case, when the cheeks are ready, we remove them from the pot or saucepan and mash the vegetables well to make the sauce. We pass it through a Chinese or strainer and return it to the pot to give it one last boil and let it take shape and thicken, if necessary. We serve the cheeks with the sauce on top. Finally, all that remains is to serve the cheeks with the sauce on top.

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Photos | Direct to the palate

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