The cheek is a part of the pig (there is also Iberian pork cheeks) much appreciated for its cleanliness and tenderness when it comes to eating. It is usually cooked very slowly stewed in a sauce of garlic, onion and wine.
This Christmas we will try it baked, washed down with a good brandy. Can you give us your version of roasted cheeks?
Baked Iberian pork cheeks
The cheek is a part of the pig (there is also Iberian pork cheek) highly appreciated for its cleanliness and tenderness when eating. Enjoy it with this recipe for baked Iberian cheeks
Image: Donatena
Hello. A question baked do they get without the oil?
Hello Maria Eugenia:
You do not need to add more oil because the meat will already have it (we will have put it in the mash and they will have macerated in it).
Take care!