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Slow Simmered Iberico Pork Cheeks

Posted on March 07, 2016 by Teri Billon | 0 Comments

Succulent Slow Simmered Iberico Pork Cheeks

Slow simmered Iberico Pork Cheeks from Paul Belcher of Donostia Social Club. Donostia Social Club menus reflect their love of Basque cuisine, using traditional Basque ingredients and cooking styles.

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If you're looking for dinner ideas, this flavoursome recipe makes an exciting alternative to traditional Sunday roasts. Slow cooking the Iberico Pork Cheeks in the sauce ensures that the meat remains deliciously tender and absorbs the sauce’s rich Basque flavours.

 What You'll Need

1pack Meat Me At Home Iberico Pork Cheeks

3 lugs Extra Virgin Olive Oil

4 Carrots

2 Onions

3 Celery stalks

Fresh Thyme

2 Bay leaves

Dash Smoked paprika

2 tablespoons flour

250ml Red wine

250ml Beef or Veal stock

Salt and pepper to taste

What You'll Do

  1. Brown the cheeks with a couple of lugs of EVO.
  2. Take the cheeks out of the pan.
  3. Add carrots, onions, celery, thyme and bay leaf to the pan.
  4. Fry that up for a couple of minutes and then return the cheeks to the pan.
  5. Add smoked paprika and a couple of spoonfuls of flour to make a roux.
  6. Add some red wine (Paul uses a Spanish red, of course!) and some beef or veal stock (if you’re a real gourmand).
  7. Simmer on the stove top for about 3 hours.
  8. After 3 hours, take the cheeks out of the pan, bring the liquid back to a boil to reduce liquid to half the amount.
  9. Take out or leave the veg in the sauce to serve and add salt and pepper to taste.

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