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- 8 Pork Cheeks
- 1 Onion
- 1 Carrot
- 4 Garlic cloves
- Salt
- Pepper
- Bay leaf
- Extra virgin olive oil
- ¾ liter of Toro red wine
- Flour
- Sunflower oil
1º - Trim the cheeks of all excess fat and white membranes. Make a few 5mm deep cuts in the cheeks, forming a grid-like pattern. Season the cheeks with salt and pepper.
2º - Toss the cheeks in a little bit of flour (they should not be heavily coated) and fry them lightly in sunflower oil to seal the meat.
3º - Slice the onions, carrot and garlic cloves into thin slices. Sauté all the ingredients lightly and then add the pork cheeks, the red wine and bay leaf. Set the stove on high and let it all come to the boil. Lower the heat and let the cheeks simmer slowly for two to three hours, checking every so often to make sure they do not stick to the pot, adding a little more red wine if needed.
4º - Put two cheeks on each dish and serve with fried potatoes, a fresh salad and good bread.
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