Recipe of Iberian pork cheeks in chocolate sauce, to pay homage in all the rule

This is a recipe for lovers of meat and strong, powerful flavors. If you enter that category, then the Iberian pork cheeks in chocolate sauce are for you. Easy to prepare, they are made almost alone, it is the result of an hour and a half of chup chup makes them a bocato di cardinale.

Perfect for a celebratory meal, not only because of how good they are, but because they can be made in advance and heated at the time of serving. Whoever is in charge of the kitchen will appreciate it because the last minute rush when there are guests are a firecracker. In addition, the Iberian pork cheeks in chocolate sauce win with the rest. You can't ask for more.


For 2 persons
  • Iberian pork cheeks 4
  • Onion 200 g
  • Carrot 200 g
  • Garlic clove 3
  • Ripe tomato 1
  • Red wine 350 ml
  • Meat broth 150 ml
  • Laurel leaves 2
  • Fresh rosemary branch 1
  • Dark chocolate (minimum 70% cocoa) 40 g
  • Wheat flour 15 g
  • Extra virgin olive oil
  • Salt
  • Ground black pepper
  • Black peppercorns 2

How to make Iberian pork cheeks in chocolate sauce

Difficulty: medium
  • Total time 1 h 55 m
  • Elaboration 10 m
  • Cooking 1 h 45 m

We clean the cheeks well by removing the remains of fat and tendons, seasoning and passing through flour, shaking to remove the excess. Heat a little extra virgin olive oil in a frying pan and mark them over high heat, turning so that they are sealed on all sides. We reserve.

In a saucepan, heat a bottom of extra virgin olive oil and poach the vegetables: the peeled and chopped garlic, the peeled and chopped onion, the peeled and chopped carrot and the washed and chopped tomato. Season with salt and pepper to taste. When they are tender, after about 10 minutes, add the cheeks, the red wine and the broth. We cook over low heat, with a lid, for one hour.

After this time we add the bay leaves, the rosemary branch, the peppercorns and the chopped chocolate. Cook for 30 more minutes, with a lid, over low heat. Check that they are tender before removing from the casserole. Crush the sauce and go through a Chinese or strainer. We return the sauce to the casserole together with the cheeks and give a last boil before serving.

What to accompany the Iberian pork cheeks in chocolate sauce

As with this type of meat, the Iberian pork cheeks in chocolate sauce do not even paint a homemade and creamy mashed potato or a garnish of white rice. That does not mean that we cannot serve them with grilled vegetables, oven or grilled. And, of course, bread. Much and good bread. The sauce cries out for it.

Tags:  Vegetables And Legumes Desserts Meats And Birds 

Interesting Articles