Carrilada or Pork cheeks are so unbelievably tender I can’t help but resist ordering them whenever I go out for lunch. That’s why I just had to make these at home myself. It may take some time but the longer it stews the better, so succulent and sweet, this is definitely a winner.
Ingredients
- 500G Pork Cheeks
- Rock Salt
- Olive Oil
- 200ML Tomate Triturado
- 1 Red Onion
- 4 Garlic Cloves
- 2 Bay Leaves
- 1 Beef Stock Cube
- Fresh Thyme
- 3 Large Tomatoes
- 100ML Red Wine
- 100ML Sweet Sherry
- Black Pepper
- 2 Carrots
- 1/2 Tsp Sweet Paprika
- 100ML Water
Method
In a large casserole pan, pour in a splash of olive oil and begin by searing the meat and sprinkling a crushing of rock salt.
Chop the vegetables, leaving two garlic cloves whole and add them to the pan, covering with the red wine and sherry.
Top up with the tomate triturado, beef stock dissolved in boiling water and the herbs and seasoning. Allow to stew for the next 2 – 3 hours over a medium heat, topping up with water if required.
Serve alongside some crusty bread.
Carrillada in a Red Wine Sauce
Ingredients
- 500 G Pork Cheeks
- Rock Salt
- Olive Oil
- 200 ML Tomate Triturado
- 1 Red Onion
- 4 Garlic Cloves
- 2 Bay Leaves
- 1 Beef Stock Cube
- Fresh Thyme
- 3 Large Tomatoes
- 100 ML Red Wine
- 100 ML Sweet Sherry
- Black Pepper
- 2 Carrots
- 1/2 Tsp Sweet Paprika
- 100 ML Water
Instructions
- In a large casserole pan, pour in a splash of olive oil and begin by searing the meat and sprinkling a crushing of rock salt.
- Chop the vegetables, leaving two garlic cloves whole and add them to the pan, covering with the red wine and sherry.
- Top up with the tomate triturado, beef stock dissolved in boiling water and the herbs and seasoning. Allow to stew for the next 2 – 3 hours over a medium heat, topping up with water if required.
- Serve alongside some crusty bread.
so soft and tender