Recipe for pork cheek in red wine
OIL USES: Cook & Stew
INGREDIENTS
SERVINGS: 2
- 6 pork cheeks
- 1 onions
- 2 cloves of garlic
- 1 red pepper
- 1 green pepper
- 1 carrot
- 2 cups red wine
- 2 cups meat stock
- wheat flour
- Salt and black pepper to taste
- 4 tbsp GOYA® Unico Premium Extra Virgin Olive Oil
- For mashed potatoes :
- 2.25 lbs potatoes
- 1.25 oz butter
- 2.3 fl oz. milk
- salt and pepper to taste
PREPARATION
1
First, prepare the cheeks. To do this, remove the fat and the bones.
2
Season the cheeks on both sides and dust in the flour, shaking to remove excess flour.
3
In a pan, add a good splash of GOYA® Unico and when it is hot, sear the cheeks on a high heat. Remove from the heat and set aside.
4
Wash the vegetables and finely chop. When they are ready, add a little more GOYA® Unico Premium Extra Virgin Olive Oil to the pan and cook the vegetables for 10 minutes.
5
Next, cover the vegetables with the red wine and leave to reduce on a high heat, so the alcohol evaporates.
6
Now add the cheeks and the meat stock, season to taste and cook on a low heat for 1 1/2 hours.
7
When the cheeks are ready, remove from the pan and blend the vegetables with a hand-held blender to make the sauce and return to the pan to bring it to the boil and allow it to thicken. Remove from the heat and set aside.
8
To make the mash, wash and peel the potatoes and boil in a pan for 20 minutes or until soft.
9
Next, add the milk, butter and season to taste, and mash to achieve a smooth texture.
10
Serve the cheeks covered with the sauce and accompanied with the mashed potatoes
