The cheek or cheek is a very popular cut of meat that is extracted from the face of the animal, either cow or pig, and is its chewing muscle, that is, skunk. This piece of casserole, of little value a few years ago, has become a delicatessen and that is if we cook it over low heat and without haste, as we have done with these red wine pork cheeks, it becomes a sweet, juicy and tasty snack.Live to the PalateThe 71 meat recipes for this Christmas
Direct to the Palate we are in love with the cheeks and we have cooked them in many ways. These same, the red wine pork cheeks, we have prepared them in Crock Pot, but we have also made them in the oven, in a vegetable or cherry sauce, vanilla, marinated and stewed, among others. Our favorites, without a doubt, are these for that jump so impressive that it is achieved with red wine. We tell you how to do them.
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IngredientsFor 3 people
- Pork cheeks 6
- Onion 1
- Garlic cloves 2
- Red pepper 1
- Italian green pepper 1
- Carrot 2
- Red wine (of the best possible quality) 500 ml
- Meat broth 500 ml
- Wheat flour
- Ground black pepper
- Extra virgin olive oil
How to make pork cheeks with red wineDifficulty: Medium
- Total time 50 m
- Processing 30 m
- 20 m cooking
We start from some cheeks without bone or fat, very clean. We can ask our butcher to prepare them or do it at home. Usually they are marketed without bone so, if they are not cleaned in the butcher shop, we will have to remove the remnants of slats and external fat with a sharp knife.
Pepper the cheeks on both sides and pass them by flour, shaking between the hands to remove excess. Heat a little oil in a pressure cooker and mark the cheeks over high heat. We withdraw and reserve.
We wash the peppers well, empty them and chop in Little pieces, but without needing to be a brunoise. Peel the garlic cloves, onions and carrots and chop these last two vegetables. Heat a little more oil in the pot and poach all the vegetables for 10 minutes.
Water with the red wine and let reduce, over high heat, to evaporate the alcohol. Add the cheeks and the meat broth, adjust the salt and pepper point, and cook with the valve in position 2 for 20 minutes. Turn off and we let all the steam out before opening pot.
If we don't have a pressure cooker, or we don't want to use it, we can use a traditional saucepan and let them cook over low heat for a minimum of 1 hour and a half. We will check the point from time to time and cut when we notice them tender.
In any case, when the cheeks are ready, remove them from the pot or saucepan and crush the vegetables well to make the sauce. The we go through a chinese or strainer and return it to the pot to give it a last boil and let it take body and thicken if necessary. We serve the cheeks with the sauce on top.
How to accompany pork cheeks with red wine
It goes without saying that red wine pork cheeks, with that sauce so tasty, they ask for a lot of bread to dip and a garnish that does not take away from the meat. We like them with white rice or mashed potatoes and period. It is a blunt elaboration that does not need anything else to make us enjoy well.