PORK CHEEK.
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PORK CHEEK.

Ingredients:

1 kg pork cheek.

200 g onion.

300 g tomato.

50 g red bell pepper.

50 g green bell pepper.

75 g carrot.

6 cloves of garlic.

3 bay leaves.

Salt.

3 to 4 cloves.

Pepper.

Saffron threads.

Paprika.

250 ml white wine.

75 ml brandy.

150 ml extra virgin olive oil.

Tips:

In addition to the spices already mentioned, you can use: thyme, oregano, rosemary,

anise, orange, ginger, cumin, chili, etc. Be cautious in their use,

as it is not advisable for one to predominate at the expense of the others.

The sauce should be well thickened, for this, let it evaporate if necessary

or thicken it with cornstarch if it's not thick enough.

To enhance the flavor, you can add a little soy sauce, meat juice, or

monosodium glutamate.

Instructions:

  1. Clean the pork cheeks of fat and fibers, set aside.

  2. Clean and peel the vegetables, cutting them into regular and not too large pieces.

Separate the tomatoes from the rest.

  1. In a pressure cooker, heat olive oil. When hot,

add the pork cheeks and brown them on both sides.

Pour in the brandy (carefully as it can catch fire) and let it

evaporate, add the spices with the vegetables except

the tomatoes, cook for a few minutes and add the wine. Let it

reduce and add the tomatoes, sugar, and a little broth or water

if necessary.

  1. Cover and cook for 20 to 30 minutes. Remove the pork cheeks

and strain the sauce (with a food mill as the blender changes

the color and texture). Reheat the sauce with the

pork cheeks and serve.

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