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 time2 h 50 min Preparation and possible waiting 25 min · Cooking 2 h 25 min

Preparation and possible waiting: 25 min · Cooking: 2 h 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Sulphites: check label: Ingredient to check: Red wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Beef stock.

Rating 5.0 / 5 (1)

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

Jump to steps

25 minpreparation and possible waiting

2 h 25 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: 2 h 50 min Preparation and possible waiting 25 min · Cooking 2 h 25 min

Preparation and possible waiting: 25 min · Cooking: 2 h 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course More than 2 hours Home-style

Allergens

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

Lunch

Preparation

BoilingBakingSautéing

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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

More than 2 hours

What you need

Ingredients

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.
Preheat the oven to 200°C. 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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.