Bochechas de porco (Braised porkcheeks)

This unusual cut of meat has the perfect combination between taste and fat. When braised, the combination of scents and flavour makes you wonder why you didn’t try this before!

Leave your inhibitions at the door. Take a chance on us, and go for probably the best meat you will ever taste!

Ingredients

(serves 4)

1 kg of pork cheeks
1 large onion, chopped
4 garlic clove, chopped
1 cup of tomate sauce (around 200 ml)
Olive oil (virgin)
400 ml of red wine
Salt, to taste
Pepper, to taste
4 teaspoons of sweet bell pepper powder, or Paprika
2 teaspoons of cumin
2 dry bayleafs

Instructions:

• In a tray season the pork cheeks with salt and pepper
• Cover the bottom of the pan with olive oil let it heat up, and gently fry the pork cheeks on both sides
• In the meanwhile, slice the onions in thin rings and chop the garlics
• When the cheeks are brown on both sides add the onions and garlic and the cummin, sweet bell pepper powder and bayleaf. Fry until the onions start to soften
• Add the tomato pulp. The wine. Season with a litle more salt. Cover and let it cook for one hour and a half with the lid on
• When they are soft. Remove them, taste the sauce. If it is to watery let it reduce without a lid.
Add the cheeks again. And reserve until service

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Braised pork cheeks_recipe_ENG

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