Pork cheeks with red wine in Crock Pot. Traditional recipe
Years ago, one spoke of cheeks and people looked at her with some horror and rejection. Eating the cheek of an animal was not particularly attractive, although as a shell it was very smooth. Fortunately, times have changed and from a few years to this part the cheeks have become an appreciated, valued cut and, above all, very enjoyed for its flavor and texture.
This piece requires a gentle and long cooking, so I thought that making them in Crock Pot would be a success and I was not mistaken. I could have chosen to start in the matter with the recipe for Iberian pork cheeks in vanilla, in cherry sauce or brandy with apple, but I have opted for pork cheeks in red wine, a traditional recipe, a traditional recipe with that victory comes alone and safe.