Pork Cheek in Red Wine (Carrillada de Cerdo)
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Ingredients
- 700 g diced pork shoulder
- 1 onion, finely chopped
- 3 garlic cloves
- 250 ml red wine
- 2 ripe tomatoes, finely chopped
- 1 bay leaves
- 300 ml beef stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 491 kcal
- Protein
- 33.1 g
- Carbohydrate
- 7.3 g
- of which sugars
- 4 g
- Fat
- 31.6 g
- of which saturates
- 10.5 g
- Fibre
- 1.3 g
- Salt
- 0.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and brown the pork well on all sides, about 8 minutes (use pork cheek instead if your butcher has it).
- 2
Add the onion and garlic and cook for 6 minutes until softened.
- 3
Pour in the red wine and let it bubble for 2 minutes, then stir in the tomatoes, bay leaf and beef stock.
- 4
Cover and simmer gently for 1 hour, stirring occasionally, until the pork is very tender and the sauce has thickened.
- 5
Check the pork has no pink remaining, season to taste and serve.
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