This is how you can cook Aljomar Iberian Pork Cheeks with orange , like Martín Berasategui.
Ingredients
- 8 pork cheeks
- Iberian Aljomar
- 1 pinch of saffron
- Juice of 2 oranges and the zest of one
- 1 cinnamon stick
- 1 tbsp of honey
- 1 tsp Dijon mustard
- 1 tbsp chopped cilantro
- 2 tbsp of extra virgin olive oil
- Salt
- RM Black Pepper
Preparation of Pork Cheeks by Martín Berasategui
The night before, prepare the marinade for the beef cheeks by placing in a bowl the orange juice, the zest, the honey, the cinnamon, the teaspoon of Dijon mustard and a pinch of saffron.
Season the beef cheeks with salt and pepper on both sides and place them in the bowl with the marinade. Cover with plastic wrap and leave in the refrigerator overnight.
The next day, drain the marinade liquid and set it aside. Sear the beef cheeks in a casserole dish, which can go in the oven, over high heat with 2 tablespoons of olive oil.
When they turn golden brown, turn them over and sear them well on both sides. Add the reserved marinade liquid, cover, and bake in a preheated oven at 180ºC for 1 1/2 hours.
Turning them over and basting them with the cooking juices every 20 minutes.
After the allotted time, test for doneness using a skewer. Pierce the meat; it should offer no resistance and be very tender. If it's not cooked enough, leave it for a little longer.
Sprinkle with chopped cilantro and serve.
