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Carrilleras al Vino Tinto

Serves 4 to 6 Entree meat

Carrilleras al Vino Tinto

Carrilleras al Vino Tinto is a beloved staple in the kitchens of Castilla and Andalucía, where the scent of simmering pork cheeks is as familiar as the clink of glasses at a family meal. This dish is woven into the rhythm of everyday life, a comfort that needs no occasion or written guidance. Its roots in these regions assure it a place on the table often enough to become second nature to the cook.

Expect a rich, savory embrace from the tender pork cheeks, enhanced by the aromatic depth of red wine and beef broth. The vegetables, softened and melded with garlic and bay leaves, create a sauce that's perfectly balanced, needing only a final touch of salt and pepper. Serve it just like any home cook in Spain would—generously, with plenty of crusty bread to mop up every last drop.

Ingredients

  • 1.2 kgpork cheeks — trimmed
  • 2onions — chopped
  • 2carrots — sliced
  • 1leek — sliced
  • 4 clovesgarlic
  • 750 mldry red wine
  • 500 mlbeef broth
  • 2 tbspall-purpose flour
  • 2bay leaves
  • 5 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. Season the 1.2 kg pork cheeks generously with fine sea salt and black pepper. In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of the extra virgin olive oil over medium-high heat. Brown the pork cheeks in batches, ensuring each piece develops a deep, golden crust on all sides. Remove the browned cheeks from the pot and set aside, leaving the rendered fat in the pot.
  2. Add the remaining 2 tablespoons of olive oil to the pot if needed, then add the 2 chopped onions, 2 chopped carrots, 1 sliced leek, and 4 minced cloves of garlic. Cook over medium heat, stirring occasionally, until the vegetables soften and begin to collapse, about 10 minutes. Remove the pot from the heat and stir in 2 tablespoons of all-purpose flour, ensuring it coats the vegetables evenly.
  3. Return the pot to the heat and pour in the 750 ml of dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the 500 ml of beef broth and 2 bay leaves, then return the browned pork cheeks to the pot, nestling them into the liquid. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it braise for about 2 to 3 hours, or until the meat is tender and easily pierced with a fork.
  4. Once the pork cheeks are tender, remove the pot from the heat and let it rest for about 10 minutes. Skim off any excess fat that has risen to the surface with a spoon. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary. Serve the Carrilleras al Vino Tinto with crusty bread or boiled potatoes to soak up the rich sauce.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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