Serves 5
Directions
- 1Place the cocotte on the cooktop.
- 2Add a bit of oil to the cocotte.
- 3Season the pork cheeks with pepper and coat them in flour.
- 4Add the pork cheeks to the cocotte and brown them.
- 5Remove the pork cheeks and place them in a plate.
- 6Peel and chop carrots, onion and leek.
- 7Sauté all the vegetables.
- 8Add the pork cheeks back to the cocotte.
- 9Add two glasses of chicken broth and two glasses of red wine.
- 10Cover and let simmer for a while.
- 11Remove the pork cheeks from the cocotte.
- 12Sauté the mushrooms.
- 13Purée the sauce and add it to the mushrooms.
- 14Add a bit of butter.
- 15Add the pork cheeks.
- 16Let it simmer all together for a few minutes and plate.
- 17Garnish with rosemary.
Ingredients
- 12 carrilleras ibéricas
- 1 cebolla
- 2 zanahorias
- 3 grande puerro
- 1 vaso vino tinto
- 2 vasos caldo de pollo
- harina de trigo
- 500 g setas variadas
- poquito mantequilla
- poquito aceite
Equipment
cocotte
Tips
- Cook in a cocotte, with low heat for 3 hours, the pork cheeks will remain very tender, they will fall apart.
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