Iberico pork cheeks with eggplant and pimientos

Ingredients for 2 servings:

• 600 g pork cheeks (Iberico pork cheeks)
• 1 large eggplant(s)
• 2 onions
• 6 garlic cloves
• 4 Padrón peppers
• 1 tomato(s)
• 250 ml beer, light
• e.g. salt and pepper
• 1 tsp, str. Allspiceón de la Vera, dulce (mild)
• Olive oil for frying the meat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Spanish cuisine

Trim the cheeks well and cut into small pieces. Then wash and chop the vegetables. Peel and finely chop the garlic. Peel and dice the onions. Remove the stems from the tomatoes, peppers, and eggplant. Heat a little oil in a large enough pan and brown the meat, then deglaze with beer. Then add all the vegetables and seasonings. Top up with the remaining beer, cover, and let it simmer gently for about an hour. Now just adjust the seasoning to taste. I didn’t thicken this sauce any further. It goes well with rice or potatoes, which are also very good.