← Nouns Cooking · Spanish

Ingredients

• 1 kg pork cheeks (about 10–12), trimmed of silvery membrane
• 2 tbsp Plain (all-purpose) flour
• 4 tbsp Olive oil
• 1 Onion, chopped
• 4 cloves Garlic, sliced
• 2 Carrot, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 500 ml Spanish red wine, such as a young Rioja
• 500 ml Beef stock
• 2 Bay leaves
• 3 sprigs Thyme (optional)
• 15 g dark chocolate (optional)
• salt and black pepper

Method

1. Season the cheeks well and toss them in the flour. Heat the oil in a heavy casserole over high heat and brown them in batches for 3–4 min a side, until deeply coloured. Set aside.
2. Lower the heat to medium, add the onion, garlic, carrots and peppers and cook for 10 min, stirring, until soft and golden.
3. Pour in the wine, scraping the base of the pan, and boil for 8–10 min until reduced by about a third and no longer smelling of alcohol.
4. Return the cheeks, add the stock, bay and thyme and bring to a simmer. Cover and cook over the lowest heat for 2 hours, turning the cheeks halfway, until a fork slides in with no resistance; some need 30 min more.
5. Lift out the cheeks. Remove the bay and thyme and blend the sauce smooth, then simmer it uncovered for 10 min until glossy and thick enough to coat a spoon. Stir in the chocolate, if using, and season.
6. Return the cheeks to the sauce to warm through, and serve with mashed potato, chips or crusty bread.

Tips

• Order pork cheeks from a butcher; beef cheeks work the same way but need about 1 hour longer.
• Like most braises, it is best made the day before; chill, lift off any fat, then reheat gently.

Sources

Written in our own words after cross-checking these recipes:

Directo al Paladar The Spanish Chef (Omar Allibhoy)