Bochechas de porco (braised pork cheeks) are an unusual cut with the perfect balance of flavour and fat. Slowly braised in red wine and spices, they will make you wonder why you never tried them before.
Ingredients (serves 4)
- 1 kg pork cheeks
- 1 large onion, sliced into thin rings
- 4 garlic cloves, chopped
- 1 cup tomato sauce (about 200 ml)
- Virgin olive oil
- 400 ml red wine
- 4 teaspoons sweet paprika
- 2 teaspoons cumin
- 2 dried bay leaves
- Salt and pepper, to taste
Instructions
- Season the pork cheeks with salt and pepper.
- Cover the bottom of a pan with olive oil, heat it and brown the cheeks on both sides.
- Add the onion, garlic, cumin, paprika and bay leaves. Cook until the onion starts to soften.
- Add the tomato sauce and the wine, plus a little more salt. Cover and cook gently for 1 hour and 30 minutes.
- When the cheeks are tender, remove them and taste the sauce. If it is too thin, let it reduce without the lid.
- Return the cheeks to the sauce and keep warm until serving.
Download the Braised Pork Cheeks recipe (PDF)
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