Entree: Spain – La Rioja – Carrilleras de Cerdo al Vino Tinto (Pork cheeks slowly braised in Rioja red wine until meltingly tender in a rich aromatic sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Additional 15 min

Total 3 hrs 20 min

Ingredients

- 4 pork cheeks, approx. 1.5 lb (680 g) total, trimmed of excess fat and sinew
- 1 tbsp (15 ml) olive oil for searing
- 1 tbsp (15 g) unsalted butter for cooking vegetables
- 1 large onion, finely chopped (about 8 oz/225 g)
- 2 carrots, diced (about 8 oz/225 g)
- 2 celery stalks, diced (about 4 oz/115 g)
- 4 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 tbsp (8 g) all-purpose flour for dusting
- 2 cups (480 ml) dry Rioja red wine
- 1 1/2 cups (360 ml) beef or pork stock, plus more if needed
- 2 bay leaves
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 325°F (160°C). Pat the pork cheeks dry and season with salt and pepper, then lightly dust with the flour.
2. Heat the olive oil in a heavy, ovenproof braising pot over medium-high heat. Brown the cheeks on all sides until deeply colored, about 3–4 minutes per side. Transfer cheeks to a plate.
3. Reduce heat to medium, add the butter, then sauté the onion, carrot, and celery until soft and lightly caramelized, about 10–12 minutes. Stir in the garlic and tomato paste and cook 1–2 minutes to remove raw tomato taste.
4. Pour in the Rioja wine to deglaze the pot, scraping up browned bits, and bring to a simmer. Let the wine reduce by about one third, about 8–10 minutes.
5. Return the pork cheeks to the pot, add the stock, bay leaves, and thyme so the liquid comes about two-thirds up the cheeks. Bring to a gentle simmer on the stove.
6. Cover the pot and transfer to the preheated oven. Braise until the cheeks are fall-apart tender, about 2 to 2 1/2 hours.
7. Remove the cheeks and keep warm. Discard thyme stems and bay leaves. Skim any excess fat from the sauce and reduce the braising liquid over medium heat until slightly thickened to a glossy sauce; adjust seasoning with salt and pepper.
8. Return the cheeks to the sauce to warm through, garnish with chopped parsley, and serve with mashed potatoes, polenta, or crusty bread to soak up the sauce.