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Carrillada

Carrillada is an exquisite representation of the richness and depth found in Spanish culinary traditions, where the focus on high-quality, simple ingredients coming together to create flavors that resonate with both comfort and sophistication is paramount. This dish centers around pork cheeks, a cut that, when prepared with care, becomes irresistibly tender and full of flavor. Slowly simmered in a savory blend of beef stock and accompanied by the earthy richness of potatoes, Carrillada achieves a harmonious balance between the succulence of the meat and the comforting, familiar taste of the vegetables. My journey to recreating Carrillada at home, inspired by my travels and encounters with Spain's vibrant food culture, led me to not only appreciate the technique behind this dish but also the cultural significance it holds. It is this appreciation and success in the kitchen that I am now eager to share, inviting others to explore the subtle complexities and joy inherent in Spanish cooking through Carrillada, a dish that truly embodies the spirit of gastronomic exploration and sharing.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine Spanish
Servings 4
Calories 2134 kcal

Equipment

  • 1 heavy pan

Ingredients
  

  • 1/3 cup extra virgin olive oil
  • 3 cups of beef stock
  • Salt and pepper to taste
  • 2 tablespoons of flour
  • 12 Iberian pork cheeks
  • 1/2 teaspoon thyme
  • 1/2 teaspoon parsley fresh
  • 1 bay leaf
  • 2 tablespoons of honey
  • 2 cups of port wine
  • 24 fingerling potatoes
  • 1 onion
  • 1 red pepper
  • 2 cloves of garlic
  • 1 green apple
  • 2 carrots
  • 6 shallots

Instructions
 

  • In a pestle and mortar, crush the garlic with the herbs, sugar, parsley, and a pint of oil.
  • Allow the pig cheeks to soak the spices for approximately an hour before dredging them in flour.
  • In a heavy pan over medium-low heat, heat the oil.
  • Cook the pork cheeks on both sides until they are golden brown.
  • Take each cheek from the pan once it has been seared and set aside.
  • The onions and red peppers should be diced into tiny pieces.
  • Cut the onions in half after peeling them.
  • Cook the onions, peppers, onions, and ginger for fifteen minutes over low heat.
  • Cook the carrilladas in the beef stock for approximately 1.5 hours over medium heat until they are fully soft.
  • Add the garlic and apple to the pot for twenty minutes until pulling it off the heat.
Keyword beef stock, pork cheeks