Some dishes become family favorites almost immediately, and these Spanish pork cheeks in red wine are definitely one of them. In fact, if you ask Sam what he’d like for dinner, there’s a very good chance he’ll suggest this.
Here in Spain, carrilladas de cerdo al vino tinto are a wonderful example of traditional home cooking. The pork cheeks are slowly braised in red wine with onion, red pepper, garlic, and herbs until the meat becomes incredibly tender. Baby potatoes cook directly in the sauce, absorbing all those rich flavors.
Our local Mercadona sells pork cheeks both fresh and frozen, so they’re easy to keep on hand. And here’s a little confession: I often use an ordinary can of carrots and peas. I simply drain them and add them during the final few minutes. Sometimes I use frozen peas instead.
My favorite tip? Make this dish the day before. I nearly always do. A night in the refrigerator allows the flavors to develop beautifully, and the following day all you have to do is gently reheat dinner.
It’s a proper Spanish meal, comforting, full of flavor, and exactly the kind of food we love to eat at home.
Why Pork Cheeks Are Perfect for Slow Cooking
Pork cheeks contain connective tissue that softens during long, gentle cooking. That’s why the meat becomes so beautifully tender after a few hours in the pan.
Don’t rush the process. Keep the heat low and let the red wine sauce gently simmer until the pork cheeks are soft enough to pull apart with a fork.
Serve everything in generous bowls or on warm plates, with a little fresh parsley scattered over the top.
Spanish Pork Cheeks in Red Wine with Baby Potatoes | Carrilladas de Cerdo al Vino Tinto
Ingredients
- 500 g – pork cheeks
- ½ tbsp – all-purpose flour
- To taste – salt and black pepper
- As needed – olive oil
- 1 large – red onion
- ½ – red bell pepper
- 2 cloves – garlic
- 375 ml – dry Spanish red wine
- 250 ml – water
- 1 – chicken stock cube or ½ Maggi stock cube
- 2 – bay leaves
- 1 tsp – dried thyme
- 375 g – baby potatoes skin on
- 1 small can – Bonduelle carrots and peas drained
- A few sprigs – fresh parsley finely chopped
Method
- Trim the pork cheeks, removing any tough membranes. Pat the meat dry and season with the flour, salt, and black pepper.
- Cut the red onion and red bell pepper into small cubes. Finely chop the garlic.
- Heat a splash of olive oil in a Dutch oven or heavy-bottomed casserole. Brown the pork cheeks on all sides over medium-high heat. Remove them from the pan and set aside.
- Reduce the heat slightly. Add the onion, bell pepper, and garlic to the same pan and cook for approximately 10 minutes, until the vegetables begin to soften.
- Return the pork cheeks to the pan. Pour in the red wine and water, then add the chicken stock cube or half a Maggi stock cube.
- Add the bay leaves and dried thyme. Bring everything to a boil.
- Reduce the heat to low, cover the pan with a lid, and simmer the pork cheeks very gently for approximately 2½ hours.
- Rinse the baby potatoes and add them to the stew. Continue cooking uncovered for another 30–45 minutes, until both the potatoes and pork cheeks are completely tender.
- When the potatoes are almost cooked, add the drained can of carrots and peas. Heat through for approximately 5 minutes.
- Check the consistency of the sauce. If it is still too thin, remove the meat and potatoes from the pan and let the sauce reduce over higher heat for a few minutes until you have a lovely, rich gravy.
- Return the meat and potatoes to the sauce and sprinkle with finely chopped parsley just before serving.
