Preparation time: 2 h 30 min
People 6
Ingredients
18 Iberian pork cheeks
Salt and pepper
Olive oil
3 sweet onions
Thyme and rosemary, a sprig of each
2 Bay leaves
1 glass of red wine
Meat broth or water
Crafting
Season the cheeks with salt and pepper. Brown them in a pan with a little oil. Remove.
In the same oil, sauté the finely chopped onions over low heat.
Return the meat to the casserole, add the herbs and stir a couple of times.
Add the red wine, raise the heat and allow the alcohol to evaporate.
Cover with broth or water and cook over low heat for about two hours. Check the cooking from time to time as the cooking time will depend on the size of the cheeks.
They should be juicy and with sauce.
Serve with mashed potatoes or diced French fries.
See all recipes with origin: All Spain
