Carrilleras al Vino Tinto– A Traditional Spanish Delight
If you’re looking for a comforting and flavorful Spanish dish, Carrilleras al Vino Tinto (braised pork cheeks in red wine) is a must-try! This traditional recipe, popular in regions like Castilla-La Mancha and Andalusia, transforms a humble cut of meat into a melt-in-your-mouth delicacy.
Slow-cooked in a rich red wine sauce with aromatic herbs and vegetables, these pork cheeks become incredibly tender and infused with deep, savory flavors. The dish pairs beautifully with creamy mashed potatoes, crusty bread, or even roasted vegetables.
Why You’ll Love This Recipe
✔️ Rich & Flavorful – The slow-cooking process allows the pork cheeks to absorb all the delicious red wine and herb-infused sauce.
✔️ Authentic Spanish Cuisine – Experience a classic Spanish dish just like you’d find in a traditional taberna.
✔️ Perfect for Special Occasions – This dish is elegant enough for a dinner party yet simple to prepare.
How to Serve Carrilleras
- With mashed potatoes for a hearty meal
- With polenta or creamy risotto for a gourmet touch
- Simply with a slice of rustic bread to soak up the sauce
This dish is proof that simple ingredients, when cooked with care, can result in something truly spectacular. Try it today and bring a taste of Spain to your table!
Carrilleras al Vino Tinto – Spanish Braised Pork Cheeks
Ingredients:
- 1 kg pork cheeks (carrilleras)
- 2 onions, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 leek, chopped
- 1 bay leaf
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 teaspoon sweet paprika
- 500 ml red wine (preferably Rioja)
- 250 ml beef or vegetable broth
- Olive oil
- Salt and black pepper to taste
Instructions:
- Prepare the meat: Trim any excess fat from the pork cheeks and season with salt and pepper.
- Sear the meat: Heat olive oil in a large pan and brown the cheeks on both sides. Remove and set aside.
- Sauté the vegetables: In the same pan, add onions, carrots, leeks, and garlic. Cook until softened.
- Deglaze with wine: Pour in the red wine, scraping up any browned bits. Let it reduce for a few minutes.
- Simmer the dish: Return the pork cheeks to the pan, add broth, bay leaf, rosemary, thyme, and paprika. Cover and simmer on low heat for about 2.5 hours until the meat is tender.
- Blend the sauce: Remove the bay leaf and herb stems, then blend the sauce for a smooth texture (optional).
- Serve: Enjoy with mashed potatoes or crusty bread to soak up the rich sauce.
Tips:
- Marinate the pork cheeks in red wine for a few hours before cooking for extra flavor.
- Use a slow cooker or pressure cooker to speed up the process while maintaining tenderness.