Cheeks in Sauce with Mashed Potatoes

Name: Cheeks in Sauce with Mashed Potatoes
Total time: 130 min
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

2h 10m

Serves 1

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Cheeks in Sauce with Mashed Potatoes

tiktok.com

2h 10m

Serves 1

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.

Cheeks in Sauce with Mashed Potatoes

2h 10m

Serves 1

tiktok.com

Cheeks in Sauce with Mashed Potatoes

tiktok.com

2h 10m

Serves 1

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.