There are many titles given to cheek recipes, including some as well-known and practical as these red wine cheeks that you like so much, but sometimes it is also good to have some touch a bit more professional.
It is the case of this Arguiñano pork cheeks recipewhere we take a trick from the Basque chef so that the sauce on our cheeks is even more powerful and it is nothing more than using chorizo pepper.
Yes, the same one that is used in the Biscayan sauce or in the Rioja-style potatoes and that here is going to be part of the sauce that will give more substance to the pork cheeks. Evidently, you can make the recipe with veal cheeksbut you will have to adjust the times.
Beyond that, this meat stew has no complications and it allows us to finish off a second course for a very good price without messing things up and with the feeling of enjoying a very elegant offal.
As in all these recipes, you can play at will with the type of wine (red wine, white wine, Pedro Ximénez, Port, brandy, Sherry) and with other sauces such as chocolate, tomato or Spanish sauce, which will be well both at white pork cheeks like the Iberian cheeks stewed pork that you can also go in an express pot.
Clean the cheeks of the fabric that covers them. Season with salt and pepper and pass through the refined corn flour and fry in extra virgin olive oil in the express pot. Reserve when golden.
In the same express pot, brown the garlic, followed by the shallots and onion, plus carrots, and finally the sausage. Add the wine and reduce. return the cheeks, cover with broth more water and cover. Cook for 20 minutes from when it starts to sound.
Carefully remove the meat mash the vegetables with the broth. Add the meat again and boil the whole.
Then, for the purée, cook the potatoes, washed and with skin, in plenty of water. Peel, flatten with a fork and add the butter and a tablespoon of extra virgin olive oil. Put a pinch of salt.
Stainless Steel Food Mill, Potato Press with 3 Discs Included, Different Mashed Consistencies, Professional Kitchen Strainer, Vegetable Masher, Potato Masher
With what to accompany the pork cheeks of Karlos Arguiñano
In this case we are going to include a creamy mashed potato in the recipe, but we can also think of some fried potatoes, some roasted potatoes or some boiled potatoes. For lightening the bite is convenient also make room for a salad or an easy and fresh appetizer.
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