Carrillada de Cerdo (Spanish Braised Pork Cheeks)

Pork cheeks braised in red wine with vegetables until spoon-tender.

TIME BREAKDOWN
Prep: 20 min
Cook: 3h 10m
Total: 3 hours 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 1kg pork cheeks, trimmed
  • 2 tbsp plain flour
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, sliced
  • 1 tbsp tomato purée
  • 300ml dry red wine
  • 300ml beef stock (1 stock cube)
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • Salt and black pepper to taste

Method

  1. Preheat the oven to 150°C (130°C fan). Season the pork cheeks and dust with the flour.

  2. Heat the oil in a large, lidded casserole over a medium-high heat and brown the cheeks for 3 to 4 minutes on each side. Transfer to a plate.

  3. Add the onion and carrots to the pot and cook for 8 minutes. Add the garlic and tomato purée and cook for 2 minutes.

  4. Pour in the wine and let it bubble for 5 minutes. Add the stock, bay leaves and thyme, then return the cheeks to the pot and bring to a simmer.

  5. Cover and cook in the oven for 2 hours 30 minutes until the pork is very tender.

  6. Lift out the cheeks. Remove the bay leaves and thyme and boil the sauce on the hob for 8 to 10 minutes until slightly thickened. Season to taste, return the pork to the sauce and serve with mashed or roast potatoes.