Catalan Ibérico Pork Cheek Stew Recipe

Receta de Guiso de Carrillera de Cerdo Ibérico a la Catalana

2 Hours 50 Minutes

4 Servings

Ingredients

4 slices of bacon or 4 ounces of panceta, coarsely chopped
8 Texas Iberico® pork cheeks, whole or cut into 1 ½-inch pieces
Sea salt and freshly ground black pepper
4 tbsp olive oil
6 garlic cloves, peeled and sliced
2 medium carrots, peeled and cut into 1-inch pieces
2 medium celery stalks, coarsely chopped
1 medium leek, dark green tops discarded, cleaned and coarsely chopped
2 medium yellow onions, coarsely chopped
2 tbsp sherry vinegar with Pedro Ximenez
1 cup canned fire roasted tomatoes, drained
4 wood-fire roasted piquillo peppers, (chopped)
2 tbsp fresh thyme leaves
2 bay leaves
3/4 tsp cinnamon
1/4 tsp cayenne pepper
1/2 tsp sweet smoked paprika
1/2 tsp hot smoked paprika
1 1/2 tbsp brown sugar (firmly packed)
2 1/2 (heaping) tbsp honey
1 oz concentrated beef broth
1 cup semi-sweet sherry (such as cream or sweet oloroso)
1/2 bottle fruity red wine (such as Garnacha)
1 oz (2 squares) taza chocolate, coarsely chopped
2 tbsp finely chopped parsley or fresh thyme leaves, for garnish
Crusty bread for serving

Nutritional Facts

Calories 1379
Total Fat 44.2 gr (57%)
Saturated Fat 14 gr (70%)
Cholesterol 354 mg (118%)
Sodium 1369 mg (60%)
Total Carbohydrates 53.8 gr (20%)
Fiber 5.6 gr (20%)
Sugars 31.8 gr
Protein 130.2 gr
Vitamin D 0%
Calcium 13%
Iron 59%
Potassium 59%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

In this Pyrenean-Catalan stew, rich and meaty Ibérico pork cheeks are slowly simmered in red wine and sherry with aromatic herbs and spices until fork tender. The meat is then refrigerated overnight in the sauce to let the flavors fully develop and penetrate the pork. The smokiness of sweet smoked paprika and the undertones of cinnamon, chocolate and orange peel makes every spoonful of this stew amazing.

Steps

In a large heat-proof casserole or heavy bottomed pot, add the bacon and cook over medium heat, stirring until crispy. Transfer bacon to a plate. Add 3 tbsp of the oil to the same casserole and raise heat to medium-high. Using paper towels, pat the pork dry and season generously with salt and black pepper. When oil is hot and shimmering, working in batches add the pork and cook, turning until lightly browned on all sides. Use tongs to transfer to the plate with the bacon, then repeat with the remaining pork. Turn the heat to medium. Add the garlic, carrots, celery, leeks and onions, and cook until onion is golden brown, adding more oil if needed, about 15 minutes. Add the sherry vinegar to the casserole, raise heat and bring to a boil. Cook, stirring to dislodge any brown bits for 2-3 minutes. Lower heat and add the thyme, bay leaves, tomatoes, piquillo peppers, smoked paprika, cinnamon, honey, brown sugar, cayenne and chocolate. Add the beef broth concentrate, pour in the red wine and stir to combine. Add the pork cheeks and bacon back to the pot, cover with a lid and cook at a low simmer, stirring occasionally until the pork is super tender, about 2 hours. Set aside for 15 minutes to cool. Place in the refrigerator for 6 hours or preferably overnight to allow the flavors to develop. Remove casserole from the refrigerator and allow to come to room temperature. Use tongs to gently transfer the pork to a plate. Place the casserole over low heat allow to simmer until the sauce reduces by about one half. Turn off the heat. Using an immersion blender (or stand blender), thoroughly purée the liquid. Add the pork back to the pot with the sauce, cover and warm over low heat until the meat is heated through, about 10 minutes. To serve, use tongs or a slotted spoon to transfer the cheeks to shallow bowls, then ladle over the sauce and sprinkle with parsley or fresh thyme. Serve with crusty bread and a fruity Spanish red wine such as the Garnacha used in the stew.