As pork is classically paired with apple, cider makes a great braising liquor, but you could also use white wine with stock, or red wine with a … Cider or a dark beer (such as stout) would also work well. Probably best get some extra in too xxx. Colour the onion and carrots in the same pan with the thyme, then add the chicken stock and keep the heat high until the liquid has reduced by half. Benefitting from long, slow cooking, pork cheeks have the capacity to be meltingly tender and their flavour holds up well in rich, heady sauces. This version is adapted from a recipe by Nigel Slater – the king of comfort food. x, Your email address will not be published. 4:44 pm, Hey Elle I’m going to cook this for Ms Piddock and Co, when I visit her in May. Most of the staff didn’t speak much, or indeed, any English, which made it even more enjoyable using my then very lamentable Spanish ( as opposed to my now not so very lamentable Spanish) when trying to order some of the tapas dishes on display. Serve the carrots, kale and apple sauce alongside. Season with salt and pepper. The Bodegon was decorated to look like an old Spanish taproom ( Bodegon) with old barrels and dusty wine bottles ( good excuse for not being too fussy about dusting ). I love pigs cheeks. Carriladas de cerdo for pork… and carriladas de ternera for beef (which are much bigger and very rich and juicy). Must try that with it next time. I remember having a version of this many years ago in the Old Town, Puerto del Carmen in Lanzarote. Transfer the dish to the oven and cook for 2-2½ hours, or until the pig cheeks are tender. 8:56 am. For the carrots, put the carrots, butter, sugar and 200ml/7fl oz water in a lidded pan and bring to a simmer. Fry the pigs cheeks in batches until they are golden-brown in colour, set aside. Thanks for sharing! (adsbygoogle = window.adsbygoogle || []).push({}); Now please check your inbox or spam folder to confirm your subscription. Mash well, add the butter and cream and beat to a smooth purée. It was in a place called El Bodegon ( tablet won’t do accents) at the back of a restaurant called Puerto Viejo. Add the bouquet garni and return the pig cheeks to the dish. They are “carriladas” in Spanish. Place in the centre of the oven and cook for approximately 3 hours, the meat should be tender when pierced with a meat fork. Replace the white wine with red for a richer, more intense sauce. Elle Draper Food & Drink, Spanish Recipes, Spanish recipes - Meat/Poultry. Looks really delicious. Enjoy! It still didn’t put us off, they were absolutely gorgeous. Elle's loves are Alan, the internet, their three bouncing dogs, good food, and dry white wine - although not necessarily in that order. Many people are unsure about eating part of a pig that isn’t from a more frequently used part of the pig’s body. Some of the dishes were reasonably obvious as to their contents, others not so much, carrilladas ( pork cheeks ) was one of the latter. Elle x, Lourdes January 17, 2016 @ Oh my – garlic mash!!!!! My boyfriend adds copious amounts of tinto, a bit of brandy and cloves to his, and I chip in with garlic mashed potatoes.