Carrilleras de cerdo en salsa al vino tinto

Serves 1
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Directions

  1. 1Add 5 tablespoons of extra virgin olive oil to a pot over medium-high heat.
  2. 2Add 5 tablespoons of extra virgin olive oil to a pot over medium-high heat.
  3. 3Add 5 tablespoons of extra virgin olive oil to a pot over medium-high heat.
  4. 4Once hot, add 1 kilo of pork cheeks and wait for them to cook on one side.
  5. 5Once hot, add 1 kilo of pork cheeks and wait for them to cook on one side.
  6. 6Once hot, add 1 kilo of pork cheeks and wait for them to cook on one side.
  7. 7Turn them over.
  8. 8Turn them over.
  9. 9Turn them over.
  10. 10Add a little salt and pepper and let them cook on the other side.
  11. 11Add a little salt and pepper and let them cook on the other side.
  12. 12Add a little salt and pepper and let them cook on the other side.
  13. 13After a few minutes, turn off the stove and take the cheeks out to a container.
  14. 14After a few minutes, turn off the stove and take the cheeks out to a container.
  15. 15After a few minutes, turn off the stove and take the cheeks out to a container.
  16. 16In the same pot over medium-high heat, add 2 cloves of laminated garlic, 2 sliced onions, the white part of a leek, a carrot, and a little salt.
  17. 17In the same pot over medium-high heat, add 2 cloves of laminated garlic, 2 sliced onions, the white part of a leek, a carrot, and a little salt.
  18. 18In the same pot over medium-high heat, add 2 cloves of laminated garlic, 2 sliced onions, the white part of a leek, a carrot, and a little salt.
  19. 19Mix everything well and stir it from time to time until it has been fried.
  20. 20Mix everything well and stir it from time to time until it has been fried.
  21. 21Mix everything well and stir it from time to time until it has been fried.
  22. 22Next, add the cheeks to the pot again.
  23. 23Next, add the cheeks to the pot again.
  24. 24Next, add the cheeks to the pot again.
  25. 25Also add a little thyme to taste and 250 ml or a glass of red wine.
  26. 26Also add a little thyme to taste and 250 ml or a glass of red wine.
  27. 27Also add a little thyme to taste and 250 ml or a glass of red wine.
  28. 28Place the cheeks well and wait for the alcohol from the wine to evaporate.
  29. 29Place the cheeks well and wait for the alcohol from the wine to evaporate.
  30. 30Place the cheeks well and wait for the alcohol from the wine to evaporate.
  31. 31Once it no longer smells of alcohol, optionally add a teaspoon of honey and integrate it.
  32. 32Once it no longer smells of alcohol, optionally add a teaspoon of honey and integrate it.
  33. 33Once it no longer smells of alcohol, optionally add a teaspoon of honey and integrate it.
  34. 34Once this is done, close the pot. In the case of the rapid pot, wait until steam starts to come out through the valve and at this moment lower the plate to medium heat.
  35. 35Once this is done, close the pot. In the case of the rapid pot, wait until steam starts to come out through the valve and at this moment lower the plate to medium heat.
  36. 36Once this is done, close the pot. In the case of the rapid pot, wait until steam starts to come out through the valve and at this moment lower the plate to medium heat.
  37. 37Then wait about 25 minutes for the cheeks to be made.
  38. 38Then wait about 25 minutes for the cheeks to be made.
  39. 39Then wait about 25 minutes for the cheeks to be made.
  40. 40Once the time has passed, turn off the plate and wait for the steam to stop coming out through the valve before opening the pot.
  41. 41Once the time has passed, turn off the plate and wait for the steam to stop coming out through the valve before opening the pot.
  42. 42Once the time has passed, turn off the plate and wait for the steam to stop coming out through the valve before opening the pot.
  43. 43When time has passed and the cheeks are tender, we will remove them to a container.
  44. 44When time has passed and the cheeks are tender, we will remove them to a container.
  45. 45When time has passed and the cheeks are tender, we will remove them to a container.
  46. 46And the rest of the contents of the pot, we will put it in a mixing glass and we will triturate it very well with the help of a rod mixer.
  47. 47And the rest of the contents of the pot, we will put it in a mixing glass and we will triturate it very well with the help of a rod mixer.
  48. 48And the rest of the contents of the pot, we will put it in a mixing glass and we will triturate it very well with the help of a rod mixer.
  49. 49Now put the plate on medium heat and pour the sauce into it.
  50. 50Now put the plate on medium heat and pour the sauce into it.
  51. 51Now put the plate on medium heat and pour the sauce into it.
  52. 52Next to the sauce, place the cheeks, mix them and the recipe would be ready.
  53. 53Next to the sauce, place the cheeks, mix them and the recipe would be ready.
  54. 54Next to the sauce, place the cheeks, mix them and the recipe would be ready.

Ingredients

  • 1 kilo carrilleras de cerdo
  • 1 kilo carrilleras de cerdo
  • 1 kilo carrilleras de cerdo
  • 250 ml vino tinto
  • 250 ml vino tinto
  • 250 ml vino tinto
  • 2 cebollas
  • 2 cebollas
  • 2 cebollas
  • 1 puerro
  • 1 puerro
  • 1 puerro
  • 1 zanahoria
  • 1 zanahoria
  • 1 zanahoria
  • 2 dientes de ajo
  • 2 dientes de ajo
  • 2 dientes de ajo
  • al gusto sal
  • al gusto sal
  • al gusto sal
  • al gusto pimienta
  • al gusto pimienta
  • al gusto pimienta
  • al gusto tomillo
  • al gusto tomillo
  • al gusto tomillo
  • 1 cdta miel
  • 1 cdta miel
  • 1 cdta miel
  • 5 cdas aceite de oliva virgen extra
  • 5 cdas aceite de oliva virgen extra
  • 5 cdas aceite de oliva virgen extra

Equipment

ollaolla rápidacucharatenedor

Tips

  • The creator leaves the ingredients in the description below.
  • If cooking in a traditional pot add broth or water as the ingredients are cooking.