Hago 7 guisos españoles clásicos

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

1. Season the Pork Cheeks

   Pat the pork cheeks dry, then season generously with salt and black pepper on all sides.

   Time: PT5M

2. 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

3. 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

4. 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

5. 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

6. Incorporate Fresh Tomatoes

   Stir in the diced tomatoes and cook for 4 minutes, allowing them to break down.

   Time: PT4M

7. 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

8. 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

9. Introduce Aromatics and Stock

   Stir in 2 bay leaves, the thyme sprigs, and 1 L chicken stock. Bring to a gentle boil.

   Time: PT1M

10. 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

11. 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

12. 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

13. 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