Carrillada de Cerdo

Name: Carrillada de Cerdo
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1kg pork cheeks, trimmed; 300ml red wine or Pedro Ximénez sherry; 1 onion, 2 carrots, 1 leek and 3 garlic cloves, chopped; 1 tomato, grated; Bay leaves and thyme; Olive oil

Carrillada de cerdo/kah-ree-YAH-dah deh SEHR-doh/

Also known as: Carrilladas, Braised Pork Cheeks, Carrilleras de Cerdo, Spanish Pork Cheeks

About this dish

Pork cheeks slowly braised in red wine or sherry with vegetables until they are soft enough to cut with a spoon.

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Ingredients

🐖1kg pork cheeks, trimmed

🍷300ml red wine or Pedro Ximénez sherry

🧅1 onion, 2 carrots, 1 leek and 3 garlic cloves, chopped

🍅1 tomato, grated

🌿Bay leaves and thyme

🫒Olive oil

Method

Serves 4

Season and brown the cheeks in olive oil, then set aside.

Soften the vegetables in the same pan, then add the tomato.

Return the cheeks, add the wine and herbs and enough water to just cover.

Simmer gently with a lid for 2–2.5 hours until very tender.

Blend the sauce if you like it smooth and serve with chips or mashed potato.

✓ What Makes it Authentic

Carrilladas are a favourite tapa and main dish in Andalusia, often braised in Pedro Ximénez sherry in Seville.

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