Tender Braised Pork Cheek (Carrilladas) in Red Wine Sauce

Method

• Cut off any white membrane on top of the pork cheeks and season them with salt and pepper (keep the bone if possible). In a pan or casserole, sear the pieces in olive oil until browned on each side. Deglaze the pan with wine, then add the cheeks to an oven-proof container or casserole to absorb all the flavors. Add the bouquet garni, shallots, wine, and broth to the container.
• Cook at 180°C (350°F) for 2-2 1/2 hours, turning the cheeks halfway through and occasionally basting them with the sauce to keep the meat moist. About 25 minutes before the meat is done, cook the potatoes in boiling water.
• When the cheeks are cooked, reserve them covered with the shallots. Strain the remaining juice through a sieve into a pan, and reduce the sauce until it reaches a creamy texture. Mash the peeled potatoes with milk, olive oil, nutmeg, salt, and pepper. Add a thickener, such as dark chocolate or cornstarch mixed with 3 tablespoons of cold water. Reduce the sauce until it slightly sticks to the back of a spoon. Add butter and let it melt gently.
• Remove the bone from the meat (it should come off easily). Serve the shredded meat on the mashed potatoes, add a few shallots, and cover with the wine sauce.