Iberico Pork Cheeks (Carrilladas) | ±300g

Here’s a simple, delicious recipe to bring out the incredible tenderness and flavour of Iberico pork cheeks, even when they start out frozen. You’ll be able to transform them into a rich, flavourful dish that melts in your mouth.

Step-by-Step Preparation

1. Defrost:

Remove the frozen pork cheeks from the freezer. Ideally, defrost them in the fridge overnight. If you’re short on time, you can place the sealed pork cheeks in a bowl of cold water for 1-2 hours, changing the water every 30 minutes.

2. Season:

Once thawed, pat the cheeks dry with paper towels and season generously with salt, pepper, and a sprinkle of paprika for a bit of smokiness.

3. Sear:

Heat 1-2 tablespoons of olive oil in a large pan over medium-high heat. Sear the cheeks for 2-3 minutes on each side, until golden brown. This helps lock in flavour and gives the cheeks a lovely caramelized crust.

4. Make the Sauce:

• In the same pan, add a chopped onion, 3 minced garlic cloves, and a diced carrot. Cook for 5-6 minutes until softened.
• Pour in 200ml of red wine (optional, but highly recommended), and let it simmer for 3-4 minutes to reduce slightly.
• Add 300ml of beef or vegetable stock, 1 bay leaf, and a pinch of thyme.

5. Braise:

Return the pork cheeks to the pan, making sure they’re nestled in the sauce. Reduce the heat to low, cover the pan, and let the cheeks simmer gently for 2-3 hours. Check occasionally, adding more stock or water if needed. The cheeks are ready when they’re fork-tender and the sauce has thickened beautifully.

6. Finish:

Once cooked, remove the bay leaf. Taste the sauce and adjust seasoning if needed. You can leave the sauce as is or blend it for a smoother texture.

Serving Suggestion: Creamy Mashed Potatoes with Iberico Pork Cheeks

• While the cheeks are cooking, boil some potatoes. Once soft, mash them with butter, cream, and a pinch of salt.
• Serve the tender pork cheeks on a bed of creamy mashed potatoes, and drizzle with the rich, savoury sauce.
• Garnish with fresh parsley and enjoy with a side of roasted veggies or a green salad.

Tip: The longer the pork cheeks braise, the more tender and flavourful they’ll become. If you have time, slow cooking for up to 3 hours is well worth the wait.

This recipe brings out the best in Iberico pork cheeks, delivering a melt-in-the-mouth experience that’s both hearty and indulgent!

- 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.