Iberian Pork Cheeks Braised in Port Wine

🧂 Ingredients

• ✓
  Carrilleras de cerdo ibérico

  1.2 kg (8 piezas)
• ✓
  Vino de Oporto tinto

  300 ml
• ✓
  Caldo de carne

  500 ml
• ✓
  Cebolla

  2 unidades
• ✓
  Zanahoria

  2 unidades
• ✓
  Puerro

  1 unidad
• ✓
  Dientes de ajo

  4 unidades
• ✓
  Tomate concentrado

  2 cucharadas
• ✓
  Aceite de oliva virgen extra

  3 cucharadas
• ✓
  Pimienta negra en grano

  1 cucharadita
• ✓
  Clavo de olor

  2 unidades
• ✓
  Canela en rama

  1 trozo
• ✓
  Tomillo fresco

  4 ramitas
• ✓
  Sal y pimienta negra molida

  al gusto

📋 Instructions

1. 1

   Clean the cheeks removing excess fat and superficial nerves with a sharp knife. Season generously on both sides.

2. 2

   In a large cast iron pot, heat the oil over high heat. Sear the cheeks 3-4 minutes per side until you get a golden crispy crust. Remove and set aside.

3. 3

   In the same pot, reduce heat to medium and sauté the onion, carrot and leek cut in mirepoix for 10 minutes until soft and golden.

4. 4

   Add the sliced garlic and tomato paste. Sauté 2 more minutes.

5. 5

   Incorporate the spices: black peppercorns, cloves, cinnamon stick and thyme. Stir.

6. 6

   Pour in the Port wine and deglaze the bottom of the pot. Increase heat and reduce the wine by half for 5 minutes to evaporate the alcohol.

7. 7

   Add hot beef broth until covering the cheeks. Cover and cook over very low heat for 2 hours and 30 minutes, turning the pieces every 30 minutes.

8. 8

   Remove the cheeks carefully. Strain the sauce and reduce it in a saucepan over medium heat until it coats the spoon (about 15 minutes). Adjust salt.

9. 9

   Return the cheeks to the sauce and heat 5 minutes. Serve accompanied by truffled mashed potatoes or creamy polenta, garnishing with chopped chives.