Las carrilleras de cerdo ibérico son el corte más gelatinoso y sabroso del animal. La lenta cocción en vino Pedro Ximénez —un vino dulce de Montilla— transforma el colágeno en una salsa brillante y melosa con notas de higos y pasas que hace que el paladar no quiera parar.
Mediterranean
Carrilleras de cerdo ibérico al Pedro Ximénez
Carrilleras de cerdo ibérico estofadas al vino Pedro Ximénez con ciruelas y puré de patata. Un guiso meloso y reconfortante de lujo.
- Spain
- Main course
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 42 g
- Fiber 2 g
- Carbohydrates 18 g
- Fat 22 g
- Sodium 480 mg
Story behind the dish
Preparation
Iberian pork cheeks with Pedro Ximénez is a preparation from Spain with medium difficulty. Reserve about 110 minutes in total (20 for mise en place and preparation, 90 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 8 Iberian pork cheeks.
- Have ready: 200 ml of Pedro Ximénez wine.
- Have ready: 100 ml of red wine.
- Have ready: 1 large onion.
- Have ready: 3 carrots.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Season the cheeks with salt and pepper and lightly flour them.
Season the cheeks with salt and pepper and lightly flour them. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Brown them in hot oil on all sides; booking
Brown them in hot oil on all sides; booking. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Saute onion
Sauté onion, carrot and garlic 12 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Return the cheek pads; pour the wines and evaporate 3 min
Return the cheek pads; Pour the wines and evaporate for 3 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the herbs
Add the herbs, plums and 200 ml of broth. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cover and cook over low heat for 75 minutes (or 35 minutes in a pressure cooker)
Cover and cook over low heat for 75 minutes (or 35 minutes in a pressure cooker). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Remove the cheek pads; blend the sauce and reduce if necessary
Remove the cheek pads; Blend the sauce and add if necessary. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve with sauce and creamy mashed potatoes.
Serve with the sauce and creamy mashed potatoes. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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