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.
Approximate, per 1 racion (~250g cheeks with sauce). Values vary by recipe and portion.
Ingredients
- ·1 kg pork cheeks, trimmed of the outer membrane
- ·2 onions, finely chopped
- ·1 carrot, diced
- ·4 garlic cloves, sliced
- ·1 leek, chopped
- ·400 ml red wine (a Rioja or Ribera works well)
- ·500 ml beef or chicken stock
- ·2 tbsp tomato purée
- ·2 bay leaves
- ·1 sprig thyme
- ·Plain flour for dusting
- ·4 tbsp olive oil
- ·Salt and black pepper
Method
- 1
Season the cheeks with salt and pepper and dust lightly with flour. Heat the olive oil in a heavy casserole over high heat and sear the cheeks on all sides until well browned, then set aside.
- 2
Lower the heat to medium, add the onion, carrot, leek and garlic and cook gently for 12-15 minutes until soft and lightly caramelised.
- 3
Stir in the tomato purée and cook for 2 minutes, then pour in the red wine, scraping the base to lift the fond. Let it bubble and reduce by half, about 8 minutes, to cook off the alcohol.
- 4
Return the cheeks to the pot, add the stock, bay leaves and thyme. The liquid should almost cover the meat. Bring to a gentle simmer.
- 5
Cover and cook on the lowest heat for 2.5 to 3 hours, turning the cheeks occasionally, until a fork slides in with no resistance.
- 6
Lift out the cheeks. Blitz the sauce smooth with a hand blender and, if needed, reduce it further until it coats the back of a spoon.
- 7
Return the cheeks to the sauce to warm through and glaze. Rest for 10 minutes off the heat before serving with fried potatoes or crusty bread.