Tender Braised Pork Cheek (Carrilladas) in Red Wine Sauce
Ultra tender braised pork cheeks in a wine sauce with shallots, served on a bed of mashed potatoes. This delicious recipe can be enjoyed as a tapa or a main dish, straight from Spain.
Marthinus StrydomThe Story
Braised pork cheeks in wine sauce, known as "carrilladas" in Spanish, are a traditional dish that hails from the heart of Spain. This culinary delight has roots in the rustic kitchens of Andalusia, where slow-cooking methods were perfected to tenderize tougher cuts of meat. The use of pork cheeks, a less common but flavorful cut, reflects the resourcefulness of Spanish cuisine, which values every part of the animal. The dish is typically braised in red wine, often with aromatic vegetables like shallots, to create a rich and savory sauce. Over time, "carrilladas" have evolved from humble origins to become a cherished part of Spanish gastronomy, enjoyed both as a comforting home-cooked meal and a gourmet offering in tapas bars across the country.
More about Spain
Spain, a country on Europe’s Iberian Peninsula, includes 17 autonomous regions with diverse geography and cultures. Capital city Madrid is home to the Royal Palace and Prado museum, housing works by European masters. Segovia has a medieval castle (the Alcázar) and an intact Roman aqueduct. Catalonia’s capital, Barcelona, is defined by Antoni Gaudí’s whimsical modernist landmarks like the Sagrada Família church.
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Ingredients
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.
