Welcome dear readers of Paulina Cocina! I hope you are having some great days. The cold is coming here and with it, those tasty slow-cooked meals like these cheeks in red wine.
We love to introduce you to these types of dishes because their origins are very old and are linked to everyday life, but they eventually became classics in gourmet gastronomy. This means that we can eat them at home and also in the most exclusive restaurant. That being said, we are going to learn more about pork cheeks in red wine, a recipe that will surprise you.
What are cheeks and where does this recipe with red wine come from?
The pork cheeks with basically the “cheeks”the cheeks of the animal. They are a traditional dish of Spanish cuisine that is very popular in the regions of Catalonia and Madrid.
It is believed to date back to medieval times when meat-based dishes were common among the Spanish nobility and wine was used to moisten the stew. For centuries, the recipe for cheeks remained in popular gastronomy.
Pork or beef cheeks: how to choose?
At the time of making our red wine cheeks recipe, the choice between pork or beef will depend on personal taste or the culinary preferences of the cook. Both options are delicious and following the corresponding recipe can give us a great gastronomic experience.
Pork cheeks have a more intense flavor and are more tender than beef cheeks. That is why they are generally chosen for long-cooking dishes such as the recipe for cheeks in red wine that we are seeing today.
In addition, pork is usually cheaper than beef. Beef cheeks have a milder flavor and more fibrous texture. They are ideal for quick and simple dishes such as stews.
How do we call them “cheeks” or “cheeks”?
They may be used both the word cheeks and cheeks to refer to the cheeks of animals but in this case I am going to tell you the difference between one word and the other since technically they do not mean the same thing. In any case, it must also be taken into account that the denominations vary by region or culinary contexts.
The cheek is specifically each one of the cheeks of the pig (or animal in question). The cheek is a larger, more complete portion that includes both cheeks and is usually cut into a fillet or whole piece.
What can we accompany our cheeks with red wine?
The cheeks in red wine They are usually accompanied with garnishes that complement the texture and flavor without competing in intensity since, as we mentioned earlier, this dish is very tasty. It is suggested that the accompaniments also be warm or hot.
- Mashed potatoes: Mashed potatoes are a classic accompaniment for cheeks in red wine, this is because it softens the flavor and texture of the meat.
- Rice: White rice or brown rice are ideal options to accompany cheeks in red wine, as they absorb the sauce and offer a different texture and flavor.
- Baked Vegetables: Baked vegetables such as carrots, zucchini, aubergines or peppers can be a perfect complement to cheeks as they will add other textures to the dish.
- pumpkin puree: Pumpkin puree is as popular as potato purée to accompany cheeks in red wine, in this case the pumpkin will give it a sweet flavor and a smooth texture.
- French fries: French fries are a classic option to accompany cheeks, offering a crunchy texture and a different flavor that contrasts with the sauce.
Benefits of making the cheeks in red wine in an express pot
Although the original recipe is made in a common saucepan and over a very low heat, modernity has brought the practical express pot closer to kitchens. It allows us to have delicious and nutritious dishes in much less time and this can also lead to energy savings.
Let’s see together the benefits of using it in a recipe like the cheeks in red wine:
- Time saving: Express pots are ideal for speeding up the cooking process of food, including cheeks in red wine. Compared to conventional cooking, the pressure cooker greatly reduces cooking time, allowing you to enjoy this delicious dish in less time.
- Energy saving: Due to the speed of cooking, express pots can save energy and reduce the costs of the electricity or gas bill.
- Increased nutrient conservation: By cooking at high pressure, you can better preserve the nutrients in your food, especially the vitamins and minerals that can be lost during conventional cooking.
- Intense flavor: The pressure cooker allows the flavors to be better concentrated in the food, which can result in a more intense and flavorful gastronomic experience.
The delicious and comforting recipe for pork cheeks in red wine
The original recipe for pork cheeks in red wine is to cook the cheeks in a saucepan for hours over low heat together with all the ingredients so that the meats take on the flavor.
Red wine, another fundamental ingredient of this dish, is used for the stewed cooking method and will gradually reduce during cooking until a thick and tasty sauce is left. Currently this recipe is considered a gourmet dish.
- Yield: 6 servings.
- Preparation time: 50 minutes.
- 1 kg of pork cheeks
- 1 large onion chopped
- 3 garlic cloves, minced
- 2 carrots peeled and cut into cubes
- 2 peeled and chopped tomatoes
- 1 cup of red wine
- 1 cup of meat broth
- 1 bay leaf
- Olive oil amount required
- Salt and pepper to taste
How to prepare pork cheeks in red wine
- In a large pot heat a little olive oil over medium heat. Add the pork cheeks and sear on both sides for about 5 minutes per side. Withdraw and reserve.
- Add the onion, garlic, and carrots to the same pot and cook for about 5 minutes, stirring frequently.
- Add the chopped tomatoes and cook for another 5 minutes until the tomatoes are soft.
- Add the red wine, beef broth, and bay leaf to the pot. Stir to integrate. Raise the heat to medium-high.
- Put the pork cheeks back in the pot and combine with the red wine sauce.
- Cover the pot and cook until the cheeks are tender and fall apart when pressed with a fork.
- Remove the cheeks from the pot and place on a plate. Let the sauce cook over medium-high heat for a few minutes until it reduces and thickens.
- Serve the hot cheeks with the sauce on top. Add the chosen garnish to the plate.