Nº 30 · Spanish & Mediterranean · serves 4

Pork Cheeks in Red Wine with Mash

Name: Pork Cheeks in Red Wine with Mash
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Yield: 4
Cuisine: Spanish
Ingredients: 800 g pork cheeks (approx. 8), membranes removed; 1 tbsp flour; 2 tbsp olive oil; 2 onions, cut into chunks; 2 carrots, cut into chunks; 1 red pepper, cut into chunks; 2 cloves garlic; 1 tbsp tomato purée; 200 ml red wine; 200 ml beef stock; 2 + 1 bay leaves and a sprig of thyme; 1 kg floury potatoes, plus a splash of milk and a knob of butter for the mash; mashed potato; bread to mop up the sauce

In Spain: Carrilleras al vino tinto

Pork cheeks that fall apart at the touch of a fork after a day in red wine: Andalusian Sunday lunch, with creamy mash on the side.

€11–13approx. €2.75–3.25 ppMild25 min prepLOW 8–9 hrs · HIGH 5–6 hrsFreezes well

Budget version · from €10–12Just the essentials, with money-saving tips

Method

1
Pat the cheeks dry, dust them with flour, salt and pepper and brown them all over in olive oil in batches. Put them in the slow cooker.
2
Soften the onion, carrot, pepper (optional) and garlic in the same pan for 5 minutes. Stir in the tomato purée and fry for 1 minute.
3
Pour in the wine and let it bubble hard for 3–4 minutes: almost nothing evaporates in a slow cooker, so the alcohol needs to cook off now.
4
Add the stock, bay leaves and thyme, scrape the pan clean and pour everything over the meat. Cook for 8–9 hours on LOW or 5–6 hours on HIGH.
5
Lift out the meat, fish out the bay leaves and thyme and blend the vegetables and juices into a glossy sauce. Return the cheeks to the pot.
6
Meanwhile, boil the potatoes until tender and mash them with warm milk and a knob of butter until smooth and creamy.

Flavourful Cooking · slowcookerspain.com/en/recipes/pork-cheeks-in-red-wine-with-mash/

Pork Cheeks in Red Wine with Mash

Ingredients serves 4

To serve

Method