If you’re looking for a melt-in-your-mouth, flavorful dish, this Carrillada al Vino Tinto is perfect. This Spanish recipe features tender pork cheeks slow-cooked in rich red wine sauce, aromatic spices, and fresh vegetables, making it a delightful option for special occasions or a comforting family meal.
Ingredients:
- 8 Iberian pork cheeks (carrilleras)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 Italian green pepper, diced
- 2 carrots, chopped
- 1 cinnamon stick
- 2 bay leaves
- 1 tablespoon butter
- 500 ml red wine
- 500 ml beef broth
- Fresh chives
- Olive oil, salt, and pepper
Instructions:
- Season pork cheeks with salt and pepper. Lightly dust them with flour and sear in a pot with olive oil until golden on all sides. Set aside.
- In the same pot, add chopped vegetables, bay leaves, and cinnamon. Sauté until tender, then return the meat to the pot.
- Pour in red wine, cooking for 2-3 minutes to evaporate alcohol. Add beef broth, stirring to combine.
- Seal the pressure cooker, setting it on medium-high. Cook for 40 minutes after steam begins releasing.
- Check tenderness, then remove pork, bay leaves, and cinnamon stick. Blend sauce until smooth.
- Stir in butter, return pork cheeks to the pot, and simmer an additional 10 minutes to reduce sauce.
Extra Tips:
- For the richest flavor, use quality red wine.
- Ensure pork cheeks are fully seared to retain juices and flavor.
- Pair with creamy mashed potatoes or crusty bread.
Why This Recipe Works: The slow cooking tenderizes the pork cheeks, while red wine and aromatic spices create a luscious, deeply flavored sauce. A touch of butter at the end gives the sauce a smooth, luxurious finish, perfect for an unforgettable dining experience.
