I wasn’t planning on making carrilladas today, and had never made them before. Though I’ve had them several times at tapas bars and especially love the ones they serve at Bodeguita Romero. Anyhow, there I was in the supermarket and I saw these rather plump pig’s cheeks and thought – what the heck. After I got home I scoured the internet looking for a recipe and I started to despair when I saw most of them called for a pressure cooker. So what I ended up doing was taking ideas from about four different recipes and incorporating them into one. And I must say they turned out amazing! Served here with mixed veg and a bit of potato purée.
Recipe and instructions below the links…
- 4 pig’s cheeks (about 1/2 kilo)
- 1 onion, chopped
- 1/2 head garlic, peeled and sliced
- 2 carrots, diced
- 1 granny smith apple, diced
- 1 cup (250 ml) dry sherry
- 1 cup (250 ml) boiling water
- olive oil
- coarse sea salt & freshly ground black pepper
Salt & pepper the pig’s cheeks and sear in a pan with just a bit of olive oil. In a large pot sautée the onion, garlic, carrot and apple in a splash of olive oil until just tender, then add the seared pig’s cheeks and the sherry. Simmer on medium heat until most of the sherry has evaporated, then add a cup of boiling water, cover, and simmer on low heat for about an hour, or more, until the meat is melt-in-your-mouth tender.
Remove the pork and thicken the sauce. Because I was also making puréed potatoes I ended up doing the same to the veg & apple mixture, which made for a nice creamy sauce without having to add any thickener.