![Slow-Cooked Spanish Pork Cheeks with Red Wine Sauce](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/slow-cooked-spanish-pork-cheeks-with-red-wine-sauce--2db5fc00-1c75-4a01-adab-fcb8ea7207a2.png)
Recipe
Slow-Cooked Spanish Pork Cheeks with Red Wine Sauce
Tender Delights: Spanish Pork Cheeks in a Rich Red Wine Sauce
4.6 out of 5
Indulge in the flavors of Spanish cuisine with this slow-cooked Carrillada recipe. Succulent pork cheeks are braised to perfection in a luscious red wine sauce, resulting in a dish that is both comforting and full of robust flavors.
Metadata
Preparation time
20 minutes
Cooking time
3 hours
Total time
3 hours and 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Low-carb, Paleo, Keto
Allergens
N/A
Not suitable for
Vegetarian, Vegan, Pescatarian, Nut-free, Egg-free
Ingredients
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1.5 kg (3.3 lbs) pork cheeks 1.5 kg (3.3 lbs) pork cheeks
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2 tablespoons olive oil 2 tablespoons olive oil
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1 onion, finely chopped 1 onion, finely chopped
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4 garlic cloves, minced 4 garlic cloves, minced
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2 cups (480 ml) red wine 2 cups (480 ml) red wine
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2 cups (480 ml) beef or vegetable broth 2 cups (480 ml) beef or vegetable broth
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2 bay leaves 2 bay leaves
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1 teaspoon smoked paprika 1 teaspoon smoked paprika
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1 teaspoon dried thyme 1 teaspoon dried thyme
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Salt and pepper, to taste Salt and pepper, to taste
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 25g, 8g
- Carbohydrates (total, sugars): 5g, 2g
- Protein: 45g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.In a large bowl, combine the pork cheeks, smoked paprika, dried thyme, salt, and pepper. Mix well to coat the meat evenly. Let it marinate in the refrigerator for at least 2 hours or overnight.
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2.Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork cheeks on all sides until browned. Remove the meat from the pot and set aside.
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3.In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
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4.Pour in the red wine and scrape the bottom of the pot to release any browned bits. Bring the wine to a simmer and let it cook for 5 minutes to reduce slightly.
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5.Return the pork cheeks to the pot and add the bay leaves. Pour in the beef or vegetable broth until the meat is almost covered.
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6.Cover the pot and reduce the heat to low. Simmer gently for 2.5 to 3 hours, or until the pork cheeks are tender and easily pull apart with a fork.
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7.Once cooked, remove the pork cheeks from the pot and set aside. Increase the heat to medium-high and let the sauce reduce for about 10 minutes, or until it thickens to your desired consistency.
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8.Return the pork cheeks to the pot and gently coat them with the sauce. Season with additional salt and pepper if needed.
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9.Serve the Carrillada hot with mashed potatoes or crusty bread to soak up the flavorful sauce.
Treat your ingredients with care...
- Pork cheeks — Make sure to trim any excess fat from the pork cheeks before marinating. This will help achieve a tender and succulent texture.
Tips & Tricks
- For an extra depth of flavor, you can add a splash of balsamic vinegar to the sauce during the reduction process.
- If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
Serving advice
Serve the Carrillada on a warm plate, spooning the rich red wine sauce over the pork cheeks. Garnish with fresh herbs like parsley or thyme for a pop of color.
Presentation advice
To elevate the presentation, place the pork cheeks on a bed of creamy mashed potatoes and drizzle the sauce around the plate. Add a sprinkle of smoked paprika or a sprig of fresh thyme for an elegant touch.
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