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.