Pork checkers in sauce, Spanish dish where there are, easy to do and very tasty. There are different ways of cooking the cheeks, increasing ingredients or restricting some, baked, stews or in sauce. Anyway they are delicious and we can enjoy a juicy meat that is undone in the mouth. Two types of cheeks, veal and pork are undone. On this occasion, we are going to cook some Iberian pork cheers, with which we can surprise our diners through an elegant dish and gourmet. To do this, we will prepare a sauce made with red wine, succulent, right? Do you aim to prepare this special dish with us? Well, keep reading and discover in recipes how to make Iberian pork cheers to red wine.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Iberian pork cheek ingredients to red wine: |
| 8 pieces of grooves of Iberian pork 1 carrot or potato 2 cloves of garlic 5 orejones 1 laurel leaf 1 glass of red wine 1 glass of water 1 teaspoon of rosemary 1 jet of olive oil 3 Pellizcos de Sal 1 onion 1 teaspoon of thyme 1 teaspoon of black pepper 2 tablespoons of cornmeal 1 glass of temperate water |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Iberian pork cheek ingredients to red wine:
1. Prepare the Iberian pork cheers removing the excess fat they may have. Then, hit the pieces with a wooden shovel so that the meat is more flat and soft. Discover more tricks in this article: how to soften meat.
2. Short on small pieces the onion, the peeled garlic, the peeled carrot and the hits. Then, put all these ingredients in a pressure cooker with a stream of hot oil and sauté them for 2 minutes. Remove and add a salt pin to sweat the onion.
3. After that stir-fry time, the splashes and spices add in the same pot, that is, the thyme, the rosemary, the bay leaf and the pepper. Remove and cook the Iberian pork cheers stew for 7 minutes to be seal the meat.
4. You already have the sealed cheeks so that their juices do not miss that texture that makes them so delicate and different from other meats. That said, add the red wine and let the alcohol evaporate for 2 minutes. Then, add the water, cover and let the Iberian pork cheers cook in Express pot for 40 minutes.
Trick: In this recipe we do not batter the cheeks, since we want to cook without thickening the sauce.
5. After 40 minutes, wait for the pot of the pot to come out completely and extract only the cheeks to reserve them on a separate plate. Also remove the bay leaf.
Trick: You can also cook the Iberian pork cheers in conventional pot, but the cooking time will be greater, around 60 minutes.
6. It is time to thicken the sauce. To do this, dissolve two tablespoons of cornmeal in a glass of water at room temperature, pour the mixture to the pot with the stew and cover the sauce stirring for 4 minutes. You will see that the sauce begins to thicken.
7. Crush the sauce with an electric blender until its consistency is like a soft cream. Then, add this sauce to the meat and serve the Iberian pork cheers to red wine accompanied by wrinkles or baked vegetables. And of course, do not forget to serve good slices of bread for sauce.
