Directions
- 1Cut the vegetables (onion, carrot, celery, garlic, and tomato) into large pieces.
- 2Remove the seeds from the tomato.
- 3Season the cheeks on both sides.
- 4Sear the seasoned cheeks in a saucepan with abundant oil until well golden brown.
- 5Remove the cheeks and add the cut vegetables to the saucepan.
- 6Poach the vegetables for 10 minutes.
- 7Add garlic and tomato concentrate and cook for 30 seconds.
- 8Add tomato and cook for 2 minutes.
- 9Pour in Pedro Ximénez (or vermouth/brandy) and reduce.
- 10Add white wine and reduce again.
- 11Add broth or water.
- 12Return the cheeks to the saucepan.
- 13Stew the cheeks for 1 hour and 20 minutes.
- 14For the puree, mash cooked potatoes with butter and milk.
- 15Once the cheeks are ready, remove them from the saucepan.
- 16Discard the stewed vegetables from the sauce.
- 17Reduce the sauce until it is thickened.
- 18Finish the reduced sauce with butter.
- 19Return the cheeks to the saucepan with the finished sauce.
- 20Cover and cook for another 10 minutes.
Ingredients
- 1.5 kg Pork cheeks
- 2 Onion
- 2 Carrots
- 1 Celery stalk
- 3 Garlic cloves
- 2 Tomatoes
- 1 tablespoon Tomato concentrate
- 100 ml Pedro Ximénez
- 500 ml Dry white wine
- 1 liter Broth or water
- 3 Bay leaves
- 2 knobs Butter
- Abundant oil
- Potatoes
- Milk
Equipment
Saucepan
Tips
- The dish gets better with time in the fridge, making it perfect for meal prepping.
- For the sauce, discard the vegetables after stewing and reduce the sauce until thickened for a better result, finishing with butter.
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