(6 votes)
Loading ...
All the pork cheeks they are something really spectacular. Soft, tender, juicy, tasty ... they are a perfect snack. Accompanied by mashed potatoes, fried potatoes or rice they make a complete and perfect dish. We can complete them with a vegetables cream first and a fruit for dessert to have our menu.
We are going to prepare a delicious sauce with whiskey, carrot and onion. Something simple but, honestly, this dish does not need more. We will cook them in the Express pot to save time in the kitchen. With 2 rings or in position 2 we will only need 20 minutes and we will have a plate 10. In that little while we will be able to fry the potatoes or prepare the accompaniment that we have chosen.
Then we just have to reduce the sauce and enjoy!
Pork cheeks with whiskey and jam in express pot
Pork cheeks with whiskey sauce and plum jam. Soft, tender, juicy and tasty, they are perfect for a second course accompanied by potatoes or rice.
- Irene Arcas
- Recipe type: meat
- Calories: 250
- Rations: 4-6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 8 pork cheeks
- a little flour to coat them
- 2 medium carrots
- 1 medium onion
- 1 garlic clove
- 200 ml of meat broth (1 glass)
- shawl
- pepper
- 100 ml of whiskey (1/2 glass)
- 1 large tablespoon of plum jam
- 1 teaspoon mustard
- 1 teaspoon chorizo pepper paste (optional)
- 50 g olive oil (4 tablespoons)
Preparation
Season the cheeks and put them in flour, draining the excess.
We put the oil in the express pot and heat it. Brown the cheeks on both sides, a few 2 minutes over high heat on each side. We remove them and reserve them on a plate, leaving the oil in the pot.
We chop the onion, garlic and carrots. We can leave thick pieces and then pass the sauce through the blender if we want. I personally like that the pieces of the vegetables are noticeable.
We add the vegetables to the pot and sauté for about 5 minutes.
We add the cheeks that we had reserved and the whiskey. We let it cook at medium heat about 3 minutes so that the alcohol evaporates.
Now we add the meat broth, a pinch of salt, the jam, the mustard and the chorizo pepper paste. We stir well so that nothing is stuck to the bottom.
We close the pot and cook in position 2 (or ring 2) 20 minutes.
We let the steam come out and we open the pot. We prick the cheeks with a fork. They must be very very tender. If not, cook in the same position for 5 or 10 more minutes.
When they are ready, we open the pot and cook over a high heat uncovered for 10-15 minutes so that the sauce thickens and concentrates.
Notes
This is a perfect dish to freeze or leave prepared in advance because with the passing of the hours it gains in flavor.