Iberian pork cheeks with Pedro Ximenez
If there is something rich and easy to make, it is a stew in a pressure cooker. Although we normally associate pressure cookers with winter, we can use them all year round, making countless dishes in much less than half the time and with exceptional results.
Today's dish is a traditional stew that thanks to the pressure cooker we will have done in a very short time.
Ingredients: 4 people
- 750 g of Iberian pork cheeks
- 3 small potatoes
- 1 onion
- 2 carrots
- 2 cloves of garlic
- 1 tablespoon butter
- Wheat flour
- 1 liter of chicken or beef broth
- 100ml of Pedro Ximénez
- 150 ml of red wine
- 1 sprig of fresh rosemary
- 2 sprigs of fresh thyme
- extra virgin olive oil
- Black pepper
- Salt
Preparation:
- Season the cheeks with salt and pepper, flour them and remove the excess flour.
- Pour a splash of extra virgin olive oil into the 4-litre Excellent pressure cooker , brown the cheeks on both sides and set them aside.
- Add more oil if necessary and fry the whole garlic together with the finely chopped onion, lightly salt and cook for 5 minutes over medium heat. Peel and slice the carrots. Add them to the pot and cook for another 10 minutes. After the time, add the thyme and rosemary and stir for a minute.
- Pour the two types of wine and let cook for 5 minutes.
- We incorporate the Cheeks together with the broth. Cover the pot and let it cook for 30 minutes after the spout comes out.
- After the time we remove the cheeks and pass all the broth through the food mill. Pour the broth back into the pot along with the cheeks and the potatoes cut into not very large irregular pieces.
- Let cook uncovered for 25 minutes or until the potatoes are tender.
- Remove the potatoes and cheeks, add the butter and let the broth reduce for 15 minutes.
- Once the cheeks are cold, crumble them, discarding the fat. Add all the meat to the juice, which will have reduced and thickened quite a bit.
- To present the dish we heat the potatoes and the cheeks. Crush the potatoes roughly making a bottom on the plate. Then we place a 10 cm plating ring and fill with the cheeks. Serve sprinkled with chopped fresh parsley.
Photography and recipe by MJ .
