Everyone knows that when the cold weather sets in, there’s nothing quite like a hearty stew for a Sunday family lunch. Today, we’re bringing you a recipe that lovers of slow-cooked meat are sure to enjoy.
Torreón Ibérico pork cheeks are one of our customers’ favourite cuts, although sometimes finding the right recipe can make you think twice before adding them to your basket.
This simple recipe is the perfect solution. With a little time and just a few ingredients, you can create an impressive, flavour-packed dish that needs nothing more than a good wine to accompany it.
INGREDIENTS
Serves 2
- 4 Ibérico pork cheeks
- 1 Granny Smith apple
- 100g leeks
- 100g red pepper
- 80g onion
- 30g sun-dried tomatoes
- 1 small slice of ginger
- 1 garlic clove
- 200ml red wine
- Olive oil
- Pepper
- Salt
METHOD
- Wash the vegetables.
- Slice the white part of the leek, cut the red pepper into strips and finely slice the onion. Lightly crush the unpeeled garlic clove and cut the ginger into thin strips.
- Season the pork cheeks with salt and pepper. Heat a tablespoon of extra virgin olive oil in a casserole dish over medium-high heat and sear the cheeks until nicely browned. Remove and set aside.
- In the same casserole dish, sauté the garlic and vegetables over medium heat until softened.
- Return the cheeks to the casserole and add the red wine. Stir well with a wooden spoon, then add 500ml of water.
- Add the ginger and cook over low to medium heat for 30–40 minutes, stirring occasionally, until the meat is tender.
- About 5 minutes before the end of cooking, peel and dice the apple and add it to the casserole. This will keep the apple slightly crisp and prevent it from overcooking.
- Plate and serve hot.
