Iberian pork cheek with thyme and rosemary

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By Ángela

Pork cheeks, as we say in the South (cheeks elsewhere), is a delicacy and, if it is well done, it is a meat that melts in your mouth. In this case we are going to make them with red wine, vegetables and the country touch of rosemary and thyme. As a suggestion, we can accompany them with mashed potatoes or some boiled rice.

Iberian pork cheek with thyme and rosemary

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This recipe for Iberian pork cheeks with thyme and rosemary is scrumptious. Do not stay without tasting

Iberian pork cheek with thyme and rosemary
  • Ángela
  • Kitchen: cuisine
  • Recipe type: meat
  • Rations: 4
  • Total time:

Ingredients

  • 1 kg Iberian pork cheeks
  • 1 liter of good quality red wine
  • 2 red onions
  • 1 leek
  • A few branches of rosemary
  • A few sprigs of thyme
  • A pinch of sugar
  • Carrots 4
  • Flour (XNUMXg)
  • Sal Island
  • Pepper
  • 1 canned truffle
  • Homemade mashed potatoes

Preparation

  1. We put the red wine in a pot and cook it with a little thyme and a teaspoon of sugar. Meanwhile, season and flour the cheeks and put a couple of tablespoons of oil in a saucepan; Brown the cheeks, remove them with a slotted spoon and place them on kitchen paper on a plate.

  2. In that same oil, sauté the onion, carrot and leek, all finely chopped. When the vegetables begin to poach and take on color, we add the cheeks again and pour over the red wine that has been reducing over moderate heat. We also add half a glass of water.

  3. Add to the stew a little chopped thyme and rosemary and a pinch of sugar. Let it cook for an hour and a half over low heat (or 30-40 minutes in a fast pot for two). You can choose to crush the sauce and pour it on top or leave it as is.

Image: isabel


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