📝 About This Recipe
A cornerstone of Spanish tavern cuisine, these pork cheeks are slow-braised until they reach a butter-like consistency that yields to the mere touch of a fork. The deep, dark mahogany sauce is a masterclass in balance, combining the robust tannins of Spanish red wine with the natural sweetness of caramelized mirepoix. This is the ultimate comfort dish, celebrated across Spain for its rich collagen-infused texture and sophisticated depth of flavor.
🥗 Ingredients
The Meat
- 1 kg Pork cheeks (Carrilleras) (trimmed of excess silver skin)
- 1/2 cup All-purpose flour (for dredging)
- 4 tablespoons Extra virgin olive oil (Spanish Picual or Arbequina preferred)
- to taste Salt and freshly ground black pepper
The Aromatics & Vegetables
- 2 large Yellow onion (finely diced)
- 3 medium Carrots (peeled and sliced into rounds)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 4 pieces Garlic cloves (smashed and peeled)
- 1/2 piece Red bell pepper (diced)
The Braising Liquid & Herbs
- 500 ml Dry Spanish red wine (such as Rioja (Tempranillo) or Ribera del Duero)
- 500 ml Beef or dark pork stock (unsalted or low-sodium)
- 2 pieces Bay leaves (dried)
- 2 sprigs Fresh thyme
- 6 pieces Black peppercorns (whole)
- 1 small square Dark chocolate (70% cocoa) (optional, for gloss and depth)
👨🍳 Instructions
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1
Pat the pork cheeks dry with paper towels. Season them generously on all sides with salt and black pepper.
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2
Dredge each cheek in flour, shaking off any excess. This light coating will help thicken the sauce later and create a beautiful crust.
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3
Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Brown the cheeks in batches, ensuring not to crowd the pan, until a deep golden-brown crust forms (about 3-4 minutes per side). Remove and set aside.
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4
In the same pot, lower the heat to medium. Add the onions, carrots, leek, and red pepper. Sauté for 10-12 minutes, scraping the bottom of the pot to release the browned meat bits (fond).
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5
Add the garlic cloves and cook for another 2 minutes until fragrant but not burnt.
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6
Pour in the red wine. Increase the heat to high and let it boil for about 5-7 minutes, or until the liquid has reduced by half and the harsh alcohol smell has evaporated.
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7
Return the browned pork cheeks and any accumulated juices to the pot. Add the bay leaves, thyme, and peppercorns.
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8
Pour in the stock until the meat is almost completely submerged. Bring to a gentle simmer.
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9
Cover the pot with a tight-fitting lid. Reduce heat to very low and simmer for 2 to 2.5 hours. Check occasionally; the meat is done when it is incredibly tender and literally falling apart.
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10
Once tender, carefully remove the meat and the herbs (bay leaves/thyme sprigs) from the pot and set the meat on a warm plate.
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11
Using an immersion blender, blend the vegetables and cooking liquid until completely smooth. If you want a restaurant-quality finish, pass the sauce through a fine-mesh sieve (chino) into a clean saucepan.
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12
Place the sauce over medium heat. If using, whisk in the small square of dark chocolate—this adds a stunning mahogany sheen and a subtle complexity. Simmer for 5-10 minutes until the sauce is thick enough to coat the back of a spoon.
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13
Return the cheeks to the sauce for 2 minutes to glaze them and ensure they are piping hot before serving.
💡 Chef's Tips
Always use a wine you would actually drink; a cheap, acidic wine will result in a sour sauce. Don't rush the browning of the meat—that 'Maillard reaction' is where the base flavor of your sauce begins. If the sauce is too thin after blending, simmer it uncovered for a few extra minutes to reduce and concentrate the flavors. If you have time, make this a day in advance; like most stews, the flavors settle and improve significantly after a night in the fridge. If pork cheeks aren't available, beef cheeks or high-quality oxtail are excellent substitutes, though cooking times may increase.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery mashed potatoes to soak up every drop of the rich sauce. Pair with a bold Spanish red wine, preferably a Crianza or Reserva from the same region used in the cooking. Accompany with a side of honey-glazed roasted parsnips or simple sautéed green beans for a pop of color. A piece of crusty rustic bread is essential for 'rebañar' (mopping up) the leftover sauce from the plate. Garnish with a sprinkle of fresh parsley or a few flakes of Maldon salt to brighten the presentation.