Hago 7 guisos españoles clásicos
Hago 7 guisos españoles clásicos is a medium Spanish recipe that serves 4. 520 calories per serving. Recipe by Diegodoal on YouTube.
Prep: 55 min | Cook: 2 hrs 20 min | Total: 3 hrs 45 min
Cost: $36.00 total, $9.00 per serving
Ingredients
- 1.5 kg Pork Cheeks (trimmed, bone‑in, about 3‑4 cheeks per person)
- 1 tsp Salt (adjust to taste)
- 1/2 tsp Black Pepper (freshly ground)
- 3 tbsp Olive Oil (extra‑virgin for browning)
- 2 medium Onion (diced)
- 1 large Carrot (peeled and diced (or 2 small carrots))
- 1 large Celery Stalk (diced)
- 2 medium Tomato (peeled, seeded, diced)
- 3 large Garlic Cloves (minced)
- 1 tbsp Tomato Paste (concentrated)
- 100 ml Pedro Jiménez Sweet Red Wine (can substitute brandy or sweet vermouth)
- 500 ml Dry White Wine (Andalusian "vino fino" or any dry white)
- 2 pieces Bay Leaves
- 4 sprigs Fresh Thyme
- 1 L Chicken Stock (homemade or good‑quality store‑bought)
Instructions
Season the Pork Cheeks
Pat the pork cheeks dry, then season generously with salt and black pepper on all sides.
Time: PT5M
Prepare the Vegetables
Dice the onions, carrot, celery, and tomatoes; mince the garlic. No need for perfect cuts – they will be strained later.
Time: PT15M
Brown the Pork Cheeks
Heat 3 tbsp olive oil in the large pot over medium‑high heat. Working in batches, brown the cheeks on all sides until deep golden, about 3‑4 minutes per side. Remove and set aside.
Time: PT15M
Sauté the Sofrito Base
Add the diced onion, carrot, and celery to the pot. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
Time: PT5M
Add Tomato Paste
Push the vegetables to the side, create a small well, and add 1 tbsp tomato paste. Fry for 30 seconds until fragrant.
Time: PT30S
Incorporate Fresh Tomatoes
Stir in the diced tomatoes and cook for 4 minutes, allowing them to break down.
Time: PT4M
Reduce Sweet Red Wine
Pour in 100 ml Pedro Jiménez sweet red wine. Increase heat and reduce until the liquid has mostly evaporated, about 5 minutes.
Time: PT5M
Add Dry White Wine
Add 500 ml dry white wine. Reduce over medium‑high heat for 3‑4 minutes until the volume decreases slightly.
Time: PT4M
Introduce Aromatics and Stock
Stir in 2 bay leaves, the thyme sprigs, and 1 L chicken stock. Bring to a gentle boil.
Time: PT1M
Braise the Pork Cheeks
Return the browned pork cheeks to the pot. Reduce heat to low, cover, and simmer gently for 1 hour 30 minutes to 2 hours, until the meat is fork‑tender and falls apart easily.
Time: PT2H
Strain the Sauce
Using a fine mesh sieve, remove the pork cheeks and set them aside. Strain the sauce, discarding the cooked vegetables.
Time: PT5M
Reduce the Sauce
Return the strained sauce to the pot and simmer over medium‑high heat until it coats the back of a spoon, about 15 minutes.
Time: PT15M
Finish and Serve
Return the pork cheeks to the reduced sauce, heat through for 5 minutes so the meat re‑absorbs the glaze. Serve hot, optionally with fried potatoes or crusty bread.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 35 g
- Carbohydrates
- 12 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: Gluten-Free, Keto-Friendly, Paleo
Ingredient Substitutions
- Instead of Pork Cheeks: Beef cheeks, Veal cheeks, Oxtail
- Instead of Salt: Kosher salt, Sea salt
- Instead of Black Pepper: White pepper
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Onion: Leek
- Instead of Carrot: Parsnip
- Instead of Celery Stalk: Fennel stalk
- Instead of Tomato: Canned diced tomatoes (drained)
- Instead of Garlic Cloves: Garlic paste
- Instead of Tomato Paste: Tomato purée
- Instead of Pedro Jiménez Sweet Red Wine: Brandy, Sweet vermouth
- Instead of Dry White Wine: Dry sherry, Sauvignon Blanc
- Instead of Bay Leaves: Dried thyme
- Instead of Fresh Thyme: Dried thyme (1/2 tsp)
- Instead of Chicken Stock: Beef stock, Vegetable stock
Equipment Needed
- Large Heavy‑Bottomed Pot
- Fine Mesh Sieve
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Measuring Cups and Spoons
- Ladle (optional)
Critical Steps — Do Not Skip
- Browning the pork cheeks to develop fond
- Reducing the sweet red wine and white wine
- Long braising until the meat is fall‑apart tender
- Straining the sauce to achieve a smooth texture
Chef Tips from the Video
- Use a homemade chicken stock for deeper flavor; a quick stock can be made by simmering chicken bones with aromatics for 2 hours.
- Add a small knob of butter at the end of reduction for a glossy finish.
- For extra umami, stir in a teaspoon of mushroom powder or a splash of sherry before the final reduction.
Troubleshooting
Meat is not tender after the braise.
Continue simmering, checking every 15 minutes. Ensure the heat is low and the pot remains covered to retain moisture.
Sauce is too thin after reduction.
Increase heat and reduce further, stirring frequently. Alternatively, whisk in a slurry of 1 tsp cornstarch mixed with cold water.
Sauce becomes too thick or gummy.
Add a splash of warm stock or water and whisk until the desired consistency returns.
Vegetable fibers remain in the final sauce.
Pass the strained sauce through a fine mesh sieve twice, or blend briefly and then sieve.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.
Freezer: Portion into freezer‑safe bags; freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- The braised pork cheeks improve after a night in the fridge; reheat gently on low heat.
- Sauce can be made up to 2 days ahead; store separately and combine with meat before serving.
Frequently Asked Questions
What is the cultural significance and history of Braised Pork Cheeks in Red Wine Reduction in Spanish cuisine?
Pork cheeks, or "carrilleras de cerdo," are a traditional Spanish cut prized for their rich connective tissue. Slow‑cooked stews of carrilleras have been a staple in rural Spain for centuries, turning an inexpensive cut into a luxurious, melt‑in‑your‑mouth dish served at celebrations and family gatherings.
What are the traditional regional variations of pork cheek stews in Spain?
In Andalusia, the cheeks are often braised with sherry and sweet Pedro Jiménez wine, while in the north (e.g., Castilla‑La Mancha) they may be cooked with paprika and red wine. Some regions add chorizo or morcilla for extra depth, but the core technique of slow braising remains the same.
How is Braised Pork Cheeks traditionally served in Spain?
The classic presentation is the tender cheeks bathed in a glossy reduced sauce, accompanied by rustic fried potatoes (patatas fritas) or a simple crusty bread to soak up the juices. It is often enjoyed as a main course after a light appetizer and before a dessert.
On what occasions is Braised Pork Cheeks traditionally prepared in Spanish culture?
Carrilleras are a favorite for festive occasions such as family birthdays, Christmas, and regional fairs. Their comforting, hearty nature makes them ideal for cold winter evenings and celebratory meals where guests linger over the table.
What authentic ingredients give Braised Pork Cheeks its umami‑rich flavor compared to modern shortcuts?
The key authentic ingredients are the sweet Pedro Jiménez wine, a dry Andalusian white wine, homemade chicken stock, and the fond left from browning the meat. These layers create a deep, savory‑sweet profile that shortcuts like bottled sauces cannot replicate.
What other Spanish dishes pair well with Braised Pork Cheeks in Red Wine Reduction?
Pair it with a simple green salad dressed with sherry vinaigrette, a side of patatas a la importancia (importance potatoes), or a classic Spanish rice pilaf. A glass of Rioja or a dry fino complements the rich sauce beautifully.
How has the preparation of Braised Pork Cheeks evolved in modern Spanish cooking?
Modern chefs often update the dish by adding fresh herbs like thyme, using precise temperature control for the reduction, and sometimes finishing with a butter glaze. However, the core technique of slow braising and wine reduction remains unchanged.
What are the most common mistakes to avoid when making Braised Pork Cheeks in Red Wine Reduction?
Common errors include overcrowding the pot when browning (which steams instead of sears), reducing the wine too quickly over high heat (causing bitterness), and skipping the straining step, which leaves a gritty sauce.
Why does this recipe use a sweet Pedro Jiménez wine instead of a regular dry red wine?
Pedro Jiménez adds a subtle raisin‑like sweetness that balances the acidity of the white wine and the richness of the meat, creating a more complex, umami‑forward sauce. A regular dry red would make the sauce too tannic and less rounded.
What does the YouTube channel Diegodoal specialize in?
The YouTube channel Diegodoal specializes in traditional Spanish home cooking with a modern twist, focusing on hearty stews, classic comfort dishes, and detailed technique explanations that make rustic recipes accessible to home cooks.
How does the YouTube channel Diegodoal's approach to Spanish cooking differ from other Spanish cooking channels?
Diegodoal emphasizes cooking from scratch, using authentic ingredients and giving each dish a subtle contemporary upgrade, while many other channels rely on shortcuts or pre‑made sauces. He also shares cultural anecdotes that connect the food to its regional roots.
Last updated: August 29, 2026
