Iberian pork cheek is a highly prized cut in our cuisine. It's the star ingredient of this recipe and is distinguished by its tender, succulent texture, the result of the careful raising and feeding of Aljomar Iberian pigs. The renowned chef Martín Berasategui , celebrated for his innovation and culinary mastery, transforms this cut into an exceptional stew, enhancing its rich flavor and unparalleled tenderness. Through slow cooking, the cheeks absorb the aromas of selected vegetables, herbs, and spices, creating a dish that promises to be an unforgettable gastronomic experience.
Let's prepare ALJOMAR IBERIAN PORK BRAISED CHEEKS:
Ingredients
- 3 kg of Aljomar Iberian Pork Cheeks
- 1 kg of white onion
- 1 kg of red onion
- 200g of carrot
- 150g of leek white
- 150g of green pepper
- 150g of red pepper
- 50g of parsley bunch
- 75 ml of dry oloroso sherry wine
- 125 ml of dry white wine
- 300g of fried tomato
- 175g of piquillo peppers
- 3 liters of beef broth
- 4 liters of water
- 75g of choricero pepper pulp
- Olive oil
Preparation
Cut the meat into 4 cm x 3 cm pieces, season with salt, and sauté in a pan with oil over high heat. Remove and set aside on a plate. In the same pan, gently cook the chopped vegetables and parsley with a drizzle of olive oil for about an hour.
Next, add the sherry and white wine, let it evaporate, add the fried tomato and piquillo peppers, and sauté for 15 minutes. Then add the stock, water, and chorizo pulp.
Cook the mixture for 30 minutes. Blend the sauce in a blender and strain it through a fine sieve. Return the sauce to the pot, add the browned meat from the beginning, and simmer covered over medium heat for approximately 4 hours.
If the meat is stewed and the sauce is thin, simply drain the stewed pieces of meat and reduce the sauce over low heat until it thickens, adding the pieces of meat.
Adjust the seasoning and check the salt and pepper.
Ready to enjoy!
