Braised Pork Cheeks with White Beans from Cataluña | GALTES DE PORC AMB MONGETES
Course: MainServings
2
peopleCooking time
1
hour45
minutesExperience a traditional Catalonian delight with this braised pork cheeks with white beans recipe, also known as Galtes de Porc amb Mongetes. A hearty and rustic dish, perfect for those seeking a taste of Spanish regional cuisine. Ideal for a cozy dinner, this dish combines the richness of pork with the creaminess of white beans in a flavorful slow braise.
Ingredients
- Braised Pork Cheeks with White Beans
4-6 pork cheeks
200g dried white beans (soaked in water overnight)
75g cured pork belly or bacon
chicken stock/water as needed
2-3 tomatoes
half a green pepper
half an onion
half a head of garlic
aromatic bundle (a carrot, half a leek, parsley, bay, thyme)
salt to taste
olive oil as needed
Directions
- Braised Pork Cheeks with White Beans
- Fry the pork cheeks in a pan with olive oil. Season with salt and once nicely browned, remove them from the pan.
- Dice the cured pork belly and fry in the same pan. Once fried, set aside with the cheeks.
- Dice the onion and green pepper, then grate the tomatoes into a pulp. Add the green pepper and onion into the now flavourful oil and cook on a low heat for 10-15 minutes until reduced and darkened.
- Add in the tomato and reduce for a further 15 minutes until the mixture is concentrated and thick, adding a drop of water a few times throughout to prevent burning.
- Return the cheeks and pork belly to the pan and add the beans, garlic, aromatic bundle, and enough stock/water to cover.
- Cover with a lid and cook gently for 1hr 30min.
