Iberico Pork Cheeks (Carrilladas) | ±900g

Preparing Iberico pork cheeks (carrilladas) from frozen is quite simple, and with a slow braise, they’ll come out tender and delicious. Here’s how you can do it, step-by-step, along with a flavourful recipe.

Step-by-Step Preparation:

1. Defrost the Pork Cheeks:

If you have time, it’s best to thaw the pork cheeks overnight in the refrigerator.

2. Pat Dry:

Once thawed, pat the pork cheeks dry with a paper towel to remove any excess moisture. This will help them sear nicely.

3. Season:

Season the cheeks generously with salt, pepper, and your favourite herbs (like thyme or rosemary) for extra flavour.

4. Brown the Pork Cheeks:

Heat a couple of tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork cheeks on all sides until they are golden brown, about 2-3 minutes per side. Remove and set aside.

5. Prepare the Braising Base:

In the same pot, add diced onions, garlic, and carrots (optional: celery too) and cook for 5-7 minutes until softened. Pour in 200 ml of red wine and let it simmer for a couple of minutes to cook off the alcohol.

6. Add Liquid:

Return the pork cheeks to the pot, and add 500 ml of beef or chicken stock to cover the cheeks halfway. You can add a bay leaf, thyme, or a small piece of cinnamon for more depth of flavour.

7. Slow Cook:

Bring the liquid to a simmer, then cover and reduce the heat to low. Let the pork cheeks cook gently for 2.5 to 3 hours, turning them halfway through. They’re done when they’re fork-tender.

8. Final Touches:

After the cooking time, remove the pork cheeks and set aside. If the sauce is too thin, let it reduce over medium heat until thickened, then return the pork cheeks to the sauce to warm through.

Simple Braised Iberico Pork Cheeks Recipe

Ingredients:

• 1.3 kg Iberico pork cheeks (carrilladas)
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 200 ml red wine
• 500 ml beef or chicken stock
• Salt and pepper, to taste
• 2 sprigs thyme or rosemary
• 1 bay leaf

Instructions:

1. Season the pork cheeks with salt and pepper.
2. Heat olive oil in a pot and sear the pork cheeks on all sides. Remove and set aside.
3. In the same pot, sauté onions, garlic, and carrots until soft.
4. Add the red wine and simmer for 2-3 minutes.
5. Return the pork cheeks to the pot, pour in the stock, and add the herbs.
6. Cover and cook on low for 2.5 to 3 hours, until the cheeks are tender.
7. Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce!

Enjoy your incredibly tender and flavourful Iberico pork cheeks!

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.