Meat that falls apart at the first touch of the fork, wrapped in a rich, reduced red wine sauce.
Coupage Natural brings the aromatic complexity that a long stew like this needs, with so many different nuances at play that a simpler oil could not hold them together.
Pork Cheeks in Red Wine
Pork Cheeks in Red Wine reward patience with meat so tender it falls apart at the touch of a fork. Slow-cooked with mushrooms and baby carrots, with a Coupage Natural sofrito that brings all its complexity, it is the perfect stew for a special meal.
Servings 3 people
Ingredients
- 500 g Pork cheeks
- 150 g Mushrooms
- 100 g Baby carrots
- 1 Onion
- 200 ml Red wine
- 100 ml Coupage Natural EVOO
- 5 cloves Garlic
- 1 leaf Bay leaf
- Salt To taste
Instructions
- Prepare the ingredients.Clean the mushrooms by removing the outer layer and cut them into 2-3 pieces if they are large (leave small ones whole). Chop the onion and garlic. Cut the meat into pieces.
- Prepare the sofrito base.Pour the EVOO into a pot and heat over high heat. Sauté the onion and garlic for 2-3 minutes.
- Sear the meat.Add the meat and sear it for 2-3 minutes. Add salt.
- First cooking stage.Pour in the red wine and a glass of water. Simmer for half an hour.
- Add the vegetables and finish.Add the baby carrots and mushrooms. Cook for another half hour.
The slower the cooking, the more tender the cheeks — if you have time, cook them for another 15-20 minutes over low heat.
Notes
- We chose Coupage Natural, a complex EVOO, almost a symphony: its natural blend of Picudo, Picual and Hojiblanca gives it its aromas and nuances, ideal for enhancing the variety of flavours in this dish, with so many different ingredients. It can be served with white rice or chips.
- It is even better the next day, once the sauce has had time to rest.
- Serve with mashed potatoes or white rice to make the most of the sauce.
- If you prefer a thicker sauce, remove the meat at the end and reduce the liquid for a few more minutes.
