Ingredients to make Pork cheeks in sauce:
- 4 pork cheeks (or cheeks)
- 1 green pepper
- 8 garlic cloves
- 1 small glass of white wine
- peppercorns
- Ground pepper
- 2 onions
- 1 leek
- 4 carrot
- 2 cloves
- Salt
- Olive oil
How to make Pork cheeks in sauce:
- We will begin by “cleaning up” the cheeks and for this we will remove the outer grease webs; it is not necessary to remove all the grease, only the one that is seen to be stronger.
- Then we are going to chop the pork cheeks into pieces of a similar size, approximately 3 centimeters thick.
- In a casserole, with the bottom covered in olive oil, add 2 cloves and 3 peppercorns.
- When the oil warms up we are going to fry the pieces of cheeks. We remove so that they are made equally and at this moment we add a little salt and ground pepper.
- When they take on a golden tone we are going to add a small glass of white wine. We leave over medium heat to reduce and burn the alcohol.
- Trick: In this step you can add red wines to the cheek sauce to give it a darker tone, and even aromatics to give it another peculiar flavor
- At the same time, while we fry the pork cheeks in the sauce, we are going to poach(fry over medium low heat) the onion, garlic, leek, carrot and green pepper chopped and seasoned (with salt and ground pepper).
- Once the vegetables are poached, we are going to crush them and add them on top of the meat. We remove everything to the fire until it takes temperature.
- To finish the cheek sauce, add a large glass of homemade broth (if we don’t have broth we can use half a tablet of concentrated broth diluted in water).
- We lower the power of the fire and let the pork cheeks cook in the sauce for between 40 and 50 minutes(as always depending on the heat, the quantity, etc.). The meat is ready when it practically falls apart when pressed. We tested the point of salt and, where appropriate, we corrected it.
