Cooking time: 90 minutes
Ibérico pork cheeks are a cut of meat taken from the face of the Ibérico pig, and when cooked slowly, they become a flavorful and juicy dish.
Here's what you'll need:
- 6 Montaraz Ibérico pork cheeks
- Onion
- Garlic
- Red bell pepper
- Italian green bell pepper
- A good bottle of red wine (500 ml)
- Beef broth (500 ml)
- Salt
- Ground black pepper
- Extra virgin olive oil
- Saffron
- Mushrooms
Now, let's get cooking!
Start by seasoning the Ibérico pork cheeks generously with salt and a dash of black pepper.
In a pot, heat a drizzle of extra virgin olive oil and sear the pork cheeks over high heat.
Mix in the onion, garlic, red and green bell peppers, and continue cooking over low heat for 75 minutes.
After 75 minutes of simmering, let them mingle with the dish for an additional 10 minutes, enhancing the overall depth of flavor.
Serve the braised Ibérico pork cheeks with your choice of side dish. We recommend serving it with mashed potatoes, but we prefer pairing it with angel hair pasta cooked in an Arabic style.
Enjoy your delicious Ibérico pork carrilera braised in red wine with mushrooms!
