A pork carrillera in sauce is always a perfect option to prepare at home when you have family or guests because it is a main dish that shows that it is made but at the same time it is easy to do. If you do not know how to do pork checkers in homemade sauce do not miss this step by step that we put at your disposal in recipes.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make pork cheek in sauce: |
| 4 cheeks (or cheek) of pork 1 pepper green 8 cloves of garlic 1 small glass of white wine pepper in grain ground pepper 2 onions 1 leek 4 carrot 2 cloves of smell salt salt oil olive |
| ADDITIONAL CHARACTERISTICS: Cheap cost, stew, |
Ingredients to make pork cheek in sauce:
1. We will begin by cleaning up â€the cheeks and for this we are going to remove the outer fat telillas; It is not necessary to eliminate all the fat only one that can be seen that is more hard.
2. Then we are going to chop the pig checkers making pieces of similar size, with approximately 3 centimeters thick.
3. In a casserole, with the bottom covered with olive oil, we will add 2 nails and 3 pepper grains.
4. When the oil takes the oil we will fry the cheeks. We stir so that they are doing equally and at this time we add some salt and ground pepper.
5. When they take a golden tone we will add a small glass of white wine. We leave over medium heat that reduces and burn alcohol.
Trick: In this step you can put to the sauce for wines red wines to give it a darker tone, and even aromatics to give it another peculiar flavor.
6. At the same time, while frying the pork carrilla in sauce, we go to poach (fry over medium low heat) the onion, garlic, leek, carrot and greenish green pepper (with salt and ground pepper) .
7. Once the vegetables are poached, we will crush them and add them above the meat. Remove everything to the fire until it takes temperature.
8. To finish the carrillada sauce we incorporate a large glass broth glass (if we do not have broth we can use half a concentrated broth diluted in water).
9. We lower the power of the fire and let the pork cheeks in sauce between 40 and 50 minutes (as always depending on the fire, the quantity, etc). The meat will be ready when it is practically disappointed to press it. We tested the salt point and, where appropriate, we corrected. As a garnish, they perfectly combine homemade ondish or fried wads and some pieces of apple to obtain this bittersweet touch. And if you want a super original and delicious combination, do not stop trying this cheek in chocolate sauce.
