How to make Carrilleras al Vino Tinto

Why cooks start here

Carrilleras al Vino Tinto belongs to the everyday cooking of Castilla and Andalucía, where it is made often enough that nobody needs the recipe written down. This home version keeps the seasoning direct and the portions generous, the way a Spanish family cook puts it on the table.

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.