Winter is synonymous with soups, stews and similar hot dishes. That’s why this recipe for pork cheeks in red wine is perfect for days when the weather starts getting colder or even for one of the many Christmas dinners we have at this time of year.
Productos con los que prepararla
Ingredients
- 400 g of onion
- 3 cloves of garlic
- 5 carrots
- 50 g of olive oil
- 1200 g of Iberian pork cheeks
- Salt
- Pepper
- 3 laurel leaves
- 300 g of vegetable stock
- 250/300 g of red wine
For the mashed potato
- 1 kg of potatoes
- 120 g of butter
- 1 glass of milk
- Salt
- Nutmeg
Instructions
- Use the processor accessory to slice the carrots. Set aside.
- Switch out the processor accessory for the blades. Add the spring onion cut into quarters and the garlic. Set to 10 seconds, speed 6. Set aside.
- Switch out the blades for the spatula accessory. Add 50g of olive oil and the laurel leaves. Set to 15 minutes, speed 1, 100º
- Add the carrot. Sprinkle with a little salt and set to 10 minutes, 100º, speed 1.
- While everything is sautéing, add salt and pepper to the cheeks.
- Add the cheeks to the workbowl. Set for 10 minutes, speed 1, 100º.
- Remove the spatula and leave the workbowl with no accessory. Add the 300g of vegetable stock and the 250g of red wine. Set to 90 minutes, 100º, speed 1.
- Serve with mashed potato
For the mashed potato.
- Peel the potatoes and cut them into pieces roughly the same size.
- Add to water in a pan with plenty of salt and bring to the boil.
- When they are soft, pass through a sieve and return to the pan over a low heat.
- Add the butter and the glass of milk, and stir.
- Add the nutmeg and salt to taste.
- Stir well until you have a creamy consistency (we have opted for a mashed potato with small chunks but, if you prefer, you can ensure an even consistency by passing it through a food mill)”