John Myers
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Ibérico Cheeks with Crispy Potatoes, Purple Carrots and Pumpkin Wedges
The perfect ibérico cheeks with crispy potatoes, purple carrots and pumpkin wedges recipe with a picture and simple step-by-step instructions.
For the Ibérico cheeks:
- 2 kg Ibérico pork cheeks
- 100 g Celery root
- 100 g Diced carrots
- 200 g Diced onion
- 1 tbsp Tomato paste
- 200 ml Red wine
- 0,5 liter Veal stock
- Salt
- Pepper
- 20 g Flour
For the crispy potatoes:
- 500 g Triplets
- Cheek jam (from the Ibérico cheeks)
- 200 g Panko flour
- 2 Pc. Eggs
- 50 g Flour
- 2 liter Vegetable oil
For the pumpkin:
- 1 Pc. Hakkaido pumpkin
- Olive oil
- Salt
- Pepper
For the carrots:
- 300 g Carrots purple
- Salt
- Sugar
- Pepper
For the Ibérico cheeks:
- Fry the cheeks in hot oil in a saucepan, adding pepper and salt. Add the diced vegetables and fry them, meanwhile also add the tomato paste and continue to roast everything, stirring constantly.
- Then deglaze with 100 ml of water and glaze the mixture with it, allowing the liquid to reduce a little. When everything starts to sizzle again, deglaze with the wine and broth.
- Now everything can either simmer on the stove for about 2 hours or put in the oven at 150 degrees. Turn the cheeks in between so that one side doesn’t get too dry.
- After two hours the cheeks are tender and can be carefully removed from the brew. Now the sauce is passed through once and further boiled down. This takes another 30-40 minutes.
- If the sauce needs a little more binding, 10 to 20 grams of flour can be stirred into the sauce.
- Finally, add the cheeks again and heat them up in the sauce.
For the crispy potatoes:
- Boil the triplets with their peel in plenty of salted water for about 20 minutes and allow to cool slightly. Now cut lengthways and carefully scoop out with a small spoon.
- Take about 2 of the previously prepared cheeks, chop them finely with a knife and mix with the sauce to make a confit. The confit has to be thick and thick. It is best to put it in the refrigerator for a short time so that it becomes a solid mass.
- Now the confit is put into the still warm potato. The potato is squeezed again (this only works if it is still warm, otherwise the starch will no longer bind and the potato would fall apart).
- Each potato is now individually rolled first in flour, then in egg and finally in panko flour. Then the potatoes are fried in hot vegetable oil for about 6 minutes.
- Then you should put them in the 150 degree oven again for about 10 minutes in order to achieve a good core temperature inside.
For the pumpkin:
- Wash the pumpkin, cut in half and remove the seeds and pulp.
- Cut the pumpkin into wedges, marinate with olive oil, salt and pepper and cook for about 20 minutes at 150 degrees. It should still be firm to the bite.
For the carrots:
- Peel the carrots and cut them into shape. Cook in about 100 ml of water, salt, pepper and sugar. This takes about 15 minutes. Then cut diagonally and serve on the plate.
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