Andalusia · Spain
Carrillada
Carrillada is braised pork (or beef) cheek, slow-cooked in wine until it turns silky and spoon-tender thanks to the connective tissue in the muscle. A humble, once-cheap cut, it became a tapas-bar and restaurant favourite across Andalusia and much of Spain.
Approximate, per 1 racion (~250g cheeks with sauce). Values vary by recipe and portion.
Where it comes from
Carrillada is braised pork (or beef) cheek, slow-cooked in wine until it turns silky and spoon-tender thanks to the connective tissue in the muscle. A humble, once-cheap cut, it became a tapas-bar and restaurant favourite across Andalusia and much of Spain. It is typically simmered for hours in red wine, sherry or Pedro Ximenez with vegetables and served in its reduced sauce.
Where to eat Carrillada
0 restaurants worldwide serve it.
The variants
Carrillada al vino tinto
Braised in red wine with onion, carrot and bay.
Carrillada al Pedro Ximenez
Andalusian version cooked in sweet PX sherry.
Carrillada de ternera
Made with larger, meatier beef cheeks.
Cook it yourself
- Carrillada
Pork cheeks braised low and slow in red wine until they surrender to the spoon, this Andalusian tapas classic turns a humble, gelatinous cut into something velvety and deeply savoury. The long cooking dissolves the connective tissue into a glossy sauce that begs to be mopped up with bread.