Slow-Cooked Spanish Pork Cheeks with Red Wine Sauce

Ingredients

• 1.5 kg (3.3 lbs) pork cheeks 1.5 kg (3.3 lbs) pork cheeks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 cups (480 ml) red wine 2 cups (480 ml) red wine
• 2 cups (480 ml) beef or vegetable broth 2 cups (480 ml) beef or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 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

1. 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.
2. 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.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. 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.
5. 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.
6. 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.
7. 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.
8. 8.
   Return the pork cheeks to the pot and gently coat them with the sauce. Season with additional salt and pepper if needed.
9. 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.