Pork cheeks in red wine, a recipe to impress (and impress)
The cheek or cheek is a very popular cut of meat that is extracted from the face of the animal, either cow or pig, and is its chewing muscle, that is, cheek. This piece of shell, of little value a few years ago, has become a deli and it is that if we cook it slowly and slowly, as we have done with these pork cheeks in red wine, it becomes a mellow, juicy and tasty bite.
In Directo al Paladar we are in love with the cheeks and we have cooked them in many ways. These same, the pork cheeks in red wine, we have prepared in Crock Pot, but we have also made them in the oven, in a vegetable or cherry sauce, with vanilla, marinated and stewed, among others. Our favorites, without a doubt, are these for that impressive jump that is achieved with red wine. We tell you how to do them.
IngredientsFor 3 people
- Pork cheeks 6
- Onion 1
- Garlic cloves 2
- Red pepper 1
- Italian green pepper 1
- Carrot 2
- Red wine (of the best possible quality) 500 ml
- Meat broth 500 ml
- Wheat flour
- Ground black pepper
- Extra virgin olive oil
How to make pork cheeks in red wineDifficulty: medium
- Total time 50 m
- Elaboration 30 m
- Cooking 20 m
We start with boneless and fat cheeks, very clean. We can ask our butcher to prepare them for us or we can do it at home. They are usually marketed boneless, so if they are not cleaned at the butcher, we will have to remove the remains of the ribs and external fat with a sharp knife.
Season the cheeks with salt and pepper on both sides and pass them in flour, shaking between the hands to remove the excess. Heat a little oil in a pressure cooker and mark the cheeks over high heat. We withdraw and reserve.
We wash the peppers well, empty them and chop them into small pieces, but without the need for brunoise. Peel the garlic cloves, onions and carrots and chop these last two vegetables. Heat a little more oil in the pot and fry all the vegetables for 10 minutes.
We water with the red wine and let reduce, over high heat, so that the alcohol evaporates. Add the cheeks and the meat stock, adjust the salt and pepper point, and cook with the valve in position 2 for 20 minutes. We turn off and let all the steam come out before opening the pot.
If we do not have a pressure cooker, or we do not want to use it, we can use a traditional saucepan and let them cook over low heat for a minimum of 1 hour and a half. We will check the point from time to time and cut when we feel tender.
In any case, when the cheeks are ready we remove them from the pot or saucepan and crush the vegetables well to make the sauce. We pass it through a Chinese or strainer and return it to the pot to give it a last boil and let it take body and thicken if necessary. We serve the cheeks with the sauce on top.