Pork Cheeks in Red Wine | GALTES DE PORC AL VI NEGRE
Course: MainServings
2
peopleCooking time
3
hoursIndulge in the richness of Pork Cheeks in Red Wine, a traditional Spanish dish known as Galtes de Porc al Vi Negre. This sumptuous main course combines succulent pork cheeks with the robust flavors of red wine and brandy, slow-cooked to perfection. It’s a hearty meal that’s ideal for a comforting dinner, with an aromatic herb bouquet seasoning and served alongside your choice of boiled or roasted potatoes.
Ingredients
- Pork Cheeks in Red Wine
2 pork cheeks
1 large carrot
1 onion
1/2 leek
1 herb bouquet: bay, thyme
2 cloves garlic
1 small tablespoon flour
pork lard or olive oil
a splash of brandy
200ml red wine
chicken stock
boiled/roasted potatoes to accompany
Directions
- Pork Cheeks in Red Wine
- In a large pan with some lard, steadily brown the pork cheeks, seasoning with salt and pepper as you go.
- Meanwhile roughly chop the carrot, onion, and leek. Once the pork is nicely colored remove from the pan and replace with the chopped vegetables, adding in extra lard if needed.
- Gently cook for a few minutes and then add the garlic (also roughly chopped). Once soft sprinkle over the flour and stir around for a moment.
- Pour in the brandy and red wine. Return the pork to the pan and fill with stock to come halfway up the sides of the meat. Add the herb bouquet and bring to a gentle simmer. Cover with a lid and let cook for around 2-3 hours, turning once half way through.
- Remove the pork from the pan then strain the solid ingredients out and return the sauce to the pan. Quickly reduce over a high heat until a sauce consistency is reached, skimming off any fat that rises to the surface.
- Serve the pork cheek plated with the boiled/roasted potatoes and sauce poured on top.
