Another warming winter favourite from Gusto’s Spanish dad. This traditional recipe uses a cheap but delicious cut of meat that is excellent for stews and casseroles, although often overlooked. Ask any good butcher if you have trouble finding it – and if not, use diced pork instead.
- Pork cheeks 1.5kg
- 2 onions
- 2 carrots
- 3 peppers
- Red wine 250ml
- Olive oil 100ml
- Extras: Tomato puree, stock cube, cognac, parsley, dark chocolate, garlic
Season the cheeks and fry off at high temperature (about 3 at a time) until they are nice and golden on the outside. When they reach this point, take them out and set them to one side.
Chop the onions, carrots and peppers finely and fry off using the same oil, over a medium heat. When the vegetables are cooked, gently place the cheeks on top and add the red wine until they are almost covered with liquid.
Next add three cloves of garlic, a little chopped parsley, the stock cube (preferably beef stock), four generous dessert spoons of tomato puree and finally a good slug of cognac. If you are using a pressure cooker, place the handle in position 1. When the valve rises, turn down the heat to a simmer (so it doesn’t stick to the pan). Leave it to cok gently for 45 minutes. If you are using a regular pan, allow the mixture to simmer for about an hour – the aim is for everything to cook through nicely yet prevent the cheeks from losing their shape.
When the mixture is cooked to perfection, fish out the cheeks one by one and blend the vegetables and sauce to a smooth consistency in either a vegetable mill or food blender. Now for the final touch – add a square of dark chocolate to give the sauce further depth of flavour.
Serve sauce and meat together.
Buen apetito! Enjoy!