The cheek is a very tender type of meat from the face of the pig or the veal. For this recipe we will use pork carrillada, although it can also be done by veal following the same steps, and we will cook it in a very simple and tasty vegetable sauce. Keep reading and discover in recipes how to make pork cheek in sauce with potatoes.
| 🚻 6 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make pork cheek in sauce with potatoes: |
| 1 kg of pig checked 1 median onion 2 leeks 4 cloves of garlic 3 carries 2 medium potatoes 1 glass of sweet wine from Malaga 2 glasses of white wine 1 liter of water 1 sprig of cinnamon 2 smell nails 2 laurel leaves salt and pepper extra virgin olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make pork cheek in sauce with potatoes:
1. We cover the pan with extra virgin olive oil and wait for it to hot to start preparing the pork cheek recipe with potatoes.
2. Meanwhile, we peel onion, leeks, garlic and carrots, and cut the ingredients into large pieces, since it will pass through the blender later.
3. Once the oil is hot, we throw the cheeks into the saucepan, we put salt and pepper to taste, and seal them. Once sealed, we reserve them on a plate.
4. Then, we throw the vegetables in the saucepan, where we have previously sealed the cheeks, and we lower the fire (at 3, in vitro from 1 to 9) to take off the meat that has been stuck, and that will serve as many times as a pill meat. Once the base is cleaned, we raise the fire and sauté.
5. Once the vegetables are sauce, we add the glass of sweet wine from Malaga (Pedro Ximénez) and the two glasses of white wine. When alcohol has evaporated, we pour everything into the blender glass and grind it to get a sauce.
6. Then we pour the sauce into the saucepan, throw the cheeks, the liter of water or the necessary amount to cover them, salt to taste, the cinnamon branch, the two nails and the two bay leaves and we wait for it to The cheeks are tender (which we can check with a stick or with a knife).
7. While the carrillas are made, we put extra virgin olive oil in another pan, peel the potatoes and cut them in the new bridge style, which are more fat than normal. We put the vitro at 3 (on a scale of 1 to 9) and put the potatoes once the oil is hot. We will check with the help of a stick that the potatoes are tender, and it is at that time that we will raise the fire.
8. Once we have the tender carrilla and the potatoes made, we proceed to place. And just have to enjoy such a wonderful plate of pork cheek in sauce with potatoes, which we can accompany with a good green salad.
