Carrillada de cerdo – Spanish pork cheeks


Went in to the shop one day and investigatedthe meat counters. My Spanish is not what I would like it to be, but I’m working on it. Anyway found a package of some kind of pork meat that looked amazing . So I bought a package of what ever it was. Came home and looked up and it was pork cheeks I bought. Very interesting as I never cooked or eaten that part of the pig. So of course I went excited to found something totally that would be totally new thing for me to cook. And that is how this dish came alive.

Love that takes care of a part we might, today, don’t use much or even, like for me totally new thing. This is the one of the top three meat dishes I ever eaten! And if you have guests a perfect dish to prepare the day before and just heat it up when the guests are at the door. Cartillada de cerdo

2 tablespoons olive oil

 1 large onion, finely chopped

 750g pork cheeks (trimmed and halved)

 1 tablespoon flour (seasoned with salt and pepper)

 3 garlic cloves (crushed)

 ½ tsp grind cumin

 1 teaspoon sweet smoked paprika

 1 cinnamon stick

 1/2 cup dry sherry

 2 cups of meat broth

Heat 1 – 2 tablespoons of olive oil in a large pan and then add the onion.

Fry on medium heat for 10-15 minutes until soft and colored. Remove and lay aside.

Turn the cheeks into the seasoned flour. Add a little more oil to the pan and increase the heat.

Fry the pork cheeks until they get fine golden brown in turns and set them aside when they are brown. Turn the heat down to medium.

Put all the pork and onion back in the pan. Add garlic, cumin and pepper and cinnamon and cook for one minute. Pour in the sherry. Use your spoon to scrape the bottom of the pan. Pour the meat broth and let it simmer. Let simmer for about 2.5-3 hours or until the meat is tender.

Serve with potatoes.

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2 Comments Add yours

  1. Looking good and delicious

    1. Dinner Bank says:

      Try it! Im sure you will love it. 👍

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