The cheek, or cheek, is a piece of offal that had little value a few years ago. Delicatessen and if we cook it on low heat and without haste, it will. a sweet, juicy and delicious bite. It goes without saying that pork cheeks in red wine, with that flavorful sauce, require a lot of bread for dipping and a side dish that doesn’t take away from the meat. It is a powerful preparation that needs nothing else for us to enjoy.
Contents
-
pig cheeks
6 -
Onion
a -
garlic clove
2 -
Red pepper
a -
Italian green pepper
a -
Carrot
2 -
Red wine (best possible quality)
500 ml -
Meat Water
500 ml - Wheat flour
- Salt
- ground black pepper
- extra virgin olive oil
How to make pork cheeks
-
total time
fifty m -
detailing
30 m -
Cooking
twenty m
First of all, we need boneless or lean some cheeks, so clean. We can ask our butcher to prepare it for us or we can ask him to make it at home. They are usually sold boneless, so if they are not cleaned at the butcher, we can remove the net and oil residue with a sharp knife.
After it is ready, flavor both sides of the cheeks with salt and pepper and dust them with flour, shaking between hands to remove excess. Heat some oil in a pressure cooker and mark the cheeks over high heat. Then we pull back and reserve.
In the next step, wash the peppers well, drain them and cut them into small pieces (but without the need for brunoise). Peel the garlic, onions and carrots and chop the last two vegetables. Heat some more oil in the pan and Saute all vegetables for 10 minutes..

We water it with red wine and let it reduce over high heat so that the alcohol evaporates. Add the cheeks and broth, adjust the salt and pepper point and cook for 20 minutes in valve 2 position. Cover the pot before opening it and let all the steam escape.
But if we don’t have a pressure cooker or don’t want to use it, we can use a conventional pot and leave it. Cooked on low heat for at least 1 and a half hours. Of course we’ll check the spot from time to time and cut it off when we notice they’ve softened.
In any case, when the cheeks are ready, we take them out of the pot or saucepan and mash the vegetables well to make the sauce. We pass it through a strainer or strainer and put it back in the pot and release the water. boil one last time and let it take shape and thicken if necessary. We serve it with sauce on the cheeks. Finally, it remains to be served with sauce on the cheeks.
Pressure Cooker Stainless Steel 18/10 Active Pro Bra
RRP €55.96 in El Corte Inglés
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Crystal Leahy is an author and health journalist who writes for The Fashion Vibes. With a background in health and wellness, Crystal has a passion for helping people live their best lives through healthy habits and lifestyles.