John Myers
Carrillada (pork Cheeks)
The perfect carrillada (pork cheeks) recipe with a picture and simple step-by-step instructions.
- 600 g Pork cheek
- 1 Onion rings
- 0,5 Red peppers stripes
- 1 Grated carrot
- 200 g Tomato chopped out of the can
- 2 sheet Laurel
- 1 stalk Basil
- 1 stalk Rosemary fresh
- 5 g Chopped ginger
- 2 Toes Garlic fresh
- 400 ml Water
- 100 ml Meatsoup
- 250 ml Dry red wine
- 3 Spoon Olive oil
- 1 glass Sherry dry
- Remove as much as possible any fat that may stick to the bones. Heat three spoons of oil. Put pieces of meat in, sear them all around and take them out. Add the onion, carrot, bell pepper, bay leaf, ginger and tomato to the saucepan. Add the water and bring to the boil. Add the stock, bring to the boil. Now take a sip of sherry, lower the temperature and simmer for 2 hours. After 2 hours add herbs, complete with stalk, add garlic. Replace the evaporated water with red wine. Let simmer for another 30-60 minutes, depending on the tenderness of the meat. Potatoes and Brussels sprouts go well with this.
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