Iberico Pork Cheeks

1. Parry the pork cheeks (if necessary). Cut the soup vegetables into small pieces (I took TK) Then take a high saucepan, add 1 tablespoon of butter and 1 tablespoon of oil and heat. Lightly salt the cheeks, sear them on both sides and then remove them. Now “fry” the tomato paste so that the toasted aromas develop and then fry the vegetables in it, adding a little butter if necessary.
2. Once the vegetables are properly seared, the cheeks go back into the pot. Fill the tops with vegetable stock until the cheeks are covered. Now put the lid on and let it simmer for 1.5-2 hours.
3. Take the cheeks out of the “soup” and sieve them. Put the stock back in the pot and bring to the boil. Now set with the sauce powder and season with pepper and chilli to taste. Return the cheeks and cook in them for another 15 minutes.

Tip:

1. Before sweating you can fry onions and garlic. I failed to do this because I can’t take it. Of course you can also set with cornstarch, since I like the taste of the sauce powder, I’ll just do it with it;)
2. Side dishes: I think spaetzle and honey carrots taste very good with them. You can find spaetzle (gluten-free) under my recipes. For honey carrots, simply heat honey with a little oil in a pan and when the honey starts to bubble, simply swirl chopped carrots in it and cook until firm to the bite.