The recipe for CHEEKS IN SAUCE is a delicious dish that we are going to prepare with the pork cheeks. These fatty parts, which are removed from each side of the snout, will allow us to obtain a soft meat, which will almost fall apart in the middle of the sauce, with the first bite.
RECIPE FOR CHEEKS IN SAUCE
To prepare the authentic recipe for cheeks in traditional sauce, it is important that we use Iberian pork.
Keep in mind that you will also need a good amount of dark stock or meat broth. I recommend you prepare this ingredient at home, in advance, using our recipe for homemade meat broth.
How to make cheeks in sauce
- 1 kilo of Iberian pork cheeks
- 400 milliliters of dark background or meat broth
- 1 glass of dry white wine
- 2 medium white onions
- 1 zanahoria
- 2 red bell peppers
- 4 dientes de ajo
- 1 branch of leek
- 1 tablespoon of chorizo pepper meat
- A splash of brandy
- Vegetable oil
- Salt to taste
- Ground pepper to taste
To start, the cheeks should be clean and ready to cook. Then, we will season it to taste.
We are going to take care of the vegetables right away. In the case of onion, we will peel it and chop it into small cubes.
In the case of garlic, we will peel the cloves and chop them into very thin slices or small pieces (this depends on the taste of each cook). Another option is to mash them.
Then we are going to wash the leek. We will drain it, remove the remnants of the roots and cut it into thin wheels.
We are also going to peel the carrot and cut it into small cubes.
In the case of peppers, we will wash them well and drain them. Then, we will remove the branch remains and open them to remove the seeds. We will also remove the vein or internal white part and then, we will chop them into cubes.
Then we are going to get a pot or pan large enough to contain the meat and the rest of the ingredients without problems. It also has to be non-stick. There we are going to heat a splash of oil.
Once the oil is hot, we will place the meat in the pot to seal all the pieces. We will only cook them quickly to seal the surface. We will move each piece so that it browns all over the place. Then, we will remove the meat from the fire and reserve it.
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In the same oil in which we have browned the cheeks, we are going to fry the onion and garlic (if more oil is needed, we will add another little bit).
When the onion begins to turn a bit transparent, we will add the leek and the peppers. We will mix everything and let it cook for 5 more minutes, stirring frequently.
After this time, we are going to incorporate the chorizo pepper meat, and mix everything again.
Then we will sprinkle everything with a splash of brandy and flambé the preparation, being very careful not to burn ourselves.
We will wait for the fire to go out and then we will add the wine. We will mix everything again, and let it cook a couple of more minutes for the alcohol to reduce.
Then we will pass the whole mixture through a blender or food processor, to obtain a more liquid sauce. At this point, we will add the beef broth or dark background, to mix it with the rest of the sauce ingredients.
Once the mixture is blended, we will taste and if necessary, we will correct the seasoning with more salt or pepper.
Then, we will put the meat back in the pot or pan, bathe with the sauce, cover and let it cook for 45 minutes over low heat. If you want the sauce to be reduced and thicker, uncover the preparation during the last 10 minutes of cooking.
That’s it. Our cheeks in sauce are ready to be served. Enjoy your meal!