The recipe for pork cheeks in wine with which you are going to suck your fingers and surprise the whole family
Preparation
1.-
Before starting to cook, at the butcher’s shop, we will have asked the butcher to leave us the cheeks very clean, without traces of external fat or webs.
two.-
Season the cheeks with salt and pepper on both sides and pass them through flour, shaking to remove the excess.
3.-
Heat a little oil in a pot, preferably wider than tall. We mark the cheeks over high heat. They do not need to be made, just sealed on the outside.
4.-
Wash the pepper, leek and carrots, peel the latter and the onion and a half and chop everything. We peel the garlic.
5.-
Poach everything in the same pot for 10-15 minutes over medium heat.
6.-
Add the red wine, preferably of the best possible quality, and let it reduce over high heat so that the alcohol evaporates.
7.-
We incorporate the cheeks and the meat broth, preferably homemade. Season with salt and pepper and cook over low heat for at least an hour and a half.
8.-
After the hour we will begin to test if they are tender and if the broth has the desirable salt and pepper. We rectify if not.
9.-
When they are tender, we take them out of the pot and crush the vegetables in a Chinese or colander.
10.-
Return the vegetables to the pot to give them a final boil and thicken the sauce, if necessary.
eleven.-
We serve the cheeks with the room on top.
World Lymphedema Day: what you need to know
Psoriatic arthritis: diagnosis and treatment
Is it worth investing in designer clothes? Facts you should know
About The Author
