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Carrilleras en salsa

Pork cheeks in sauce


250g of red wine

8 pork cheeks

Assortment of aromatic herbs (leek + bay leaf + celery + thyme + orange peel + rosemary + sage)

1 chopped carrot

1 chopped leek

1 chopped spring onion

1 good splash of brandy

1 ounce of dark chocolate

2 litres of broth

HG Coupage extra virgin olive oil

  1. Bring the wine to a boil in a small saucepan
  2. Salt and pepper the cheeks.
  3. Brown them perfectly in a pot with HG Coupage extra virgin olive oil, and then remove them. ,
  4. Tie the bouquet of aromatic plants.
  5. Add the carrot, leek, spring onion, bouquet and fry.
  6. Add the cheeks, brandy, chocolate, wine, broth, salt and pepper and cook for 2 hours on a low fire, covered.
  7. Drain the cheeks, blend the resulting sauce and then strain it.
  8. Combine the cheeks with the sauce and bring to a boil over low heat.
  9. Season to taste.