Easy

Red wine braised pork cheeks with potatoes

Name: Red wine braised pork cheeks with potatoes
Prep time: 25 min
Cook time: 145 min
Total time: 170 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 900 g Pork cheeks (trimmed, about 8); 200 g Carrot; 200 g Onion; 200 g Tomato; 12 g Garlic; 600 g Potato; 500 ml Beef stock (low-salt); 175 ml Red wine; 45 g Extra virgin olive oil (25 g stew and 20 g potatoes); 3 g Parsley; 0.2 g Bay leaf (1 leaf); 0.4 g Black pepper; 2 g Salt (to taste)

Total time170 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Rating 5.0 / 5 (1)

Very tender pork cheeks in a red wine and vegetable sauce, with golden roast potatoes.

25 minprep

145 mincooking

4servings

2.912 kcalwhole recipe

728 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 170 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Main course More than 2 hours Home-style

Gluten-free and 9 more Indicative dietary requirements

View full classification 26 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingBaking

Appliances

CasseroleOvenBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

WeekendFor guests

Nutrition

High in protein

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Pork cheeks trimmed, about 8 900 g
Carrot 200 g
Onion 200 g
Tomato 200 g
Garlic 12 g
Potato 600 g
Beef stock low-salt 500 ml
Red wine 175 ml
Extra virgin olive oil 25 g stew and 20 g potatoes 45 g
Parsley 3 g
Bay leaf 1 leaf 0.2 g
Black pepper 0.4 g
Salt to taste 2 g

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Let’s get cooking

Method

Trim tough membranes from the pork cheeks, pat dry and season with salt and pepper. Brown in a casserole with 25 g oil in batches for 8 minutes. Transfer to a plate.
Chop the onion, garlic and carrot; soften in the casserole for 12 minutes. Add the grated tomato and cook for 5 minutes. Pour in the red wine, boil for 3 minutes, then add the stock and bay leaf.
Return the meat and its juices. Cover and simmer very gently for 1¾–2 hours until the cheeks yield to a fork. Check that liquid remains and add a little hot water if needed.
During the final 35 minutes, peel and cut the potatoes into wedges. Toss with the remaining 20 g oil and salt; roast at 200°C for 30–35 minutes, turning halfway.
Lift out the meat and remove the bay leaf. Blend the sauce, return the cheeks and heat for 3 minutes. Serve with the potatoes and chopped parsley.