Best Spanish Pork Braise Recipes

BRAISED IBERIAN PORK CHEEK WITH PORT WINE AND HONEY

Braised Iberian Pork Cheek with Port Wine and Honey image

A delicious pork cheek recipe that's sure to convert any skeptic!

Provided by Lauren Aloise

Time 3h30m

Number Of Ingredients 17

Ingredients

12 iberian pork cheeks (about 1 kilo or 2 lbs)
1 onion
6 shallots
1 green apple
2 carrots
1 red pepper
2 cloves of garlic
2 cups of port wine (a very sweet dessert wine)
24 fingerling potatoes (or 4-5 normal potatoes)
1 bay leaf
2 Tablespoons of honey
½ teaspoon thyme
½ teaspoon parsley (fresh if possible)
Salt and pepper to taste
2 Tablespoons of flour
⅓ cup extra virgin olive oil
3 cups of beef stock

Steps:

Smash the garlic in a mortar and pestle and add in the thyme, honey, parsley and a tablespoon of water. Continue to smash some more until you achieve a nice paste.
Pat the pork cheeks completely dry with paper towels and then cover the pork cheeks with the paste and season with kosher salt and pepper. Let them marinate for at least an hour before cooking.
After allowing them to absorb the flavors for about an hour, quickly dredge the pork cheeks in flour (they shouldn't be coated in flour, just a hint should remain).
Heat the olive oil in a heavy pan on a medium high heat.
Sear the pork cheeks (about 30 seconds per each of its 3-4 sides) until all sides are browned.
After each cheek is seared, remove from the pan and reserve.
Dice the onion and red pepper to a small dice.
Peel the shallots and cut each one in half.
Cut the carrots into thin round slices.
Transfer the oil used to sear the meat into a large, heavy pot. Add a little more oil if necessary to completely cover the bottom about 1 cm.
On a low heat, sauté the onions, peppers, shallots and carrots for 15 minutes.
When the vegetables are golden, add the pork cheek and the 2 cups of port wine (any port will do, although there are various varieties of port wine and each will leave you with a slightly different dish)
Add the bay leaf and, over a medium heat, allow everything to reduce 50%, about 15 minutes. Make sure to stir while it is reducing or it will stick.
Peel the potatoes (if using large potatoes cut them into bite size chunks).
Peel the apple and dice it to a medium dice.
Add the beef stock to the pot and cook over a low heat for about 1.5 hours, until the carrilladas are completely tender. Twenty minutes before taking it off the heat add the potatoes and apple to the pot.
When everything is fork tender, take off the heat and serve.

Nutrition Facts : Calories 875.89 kcal, Carbohydrate 74.59 g, Protein 29.54 g, Fat 42.74 g, SaturatedFat 11.59 g, Cholesterol 81.65 mg, Sodium 540.79 mg, Fiber 9.03 g, Sugar 23.77 g, ServingSize 1 serving

SPANISH BRAISED PORK - PRESSURE COOKER

Spanish Braised Pork - Pressure Cooker image

So I wanted to make "Cochifrito"... pan-fried pork. Then I realized that I had pork butt, not loin. I had an hour and a half to cook dinner, so I busted out the ol' pressure cooker! This is a simple recipe.

Provided by Da Huz

Categories Pork

Time 1h25m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 8

Ingredients

5 lbs pork butt, cut to 1/2-inch cubes
2 tablespoons olive oil
1/4 cup minced onion
1/4 cup garlic powder
1 tablespoon paprika
1/2 cup lemon juice
2 cups red wine
2 cups chicken stock

Steps:

In the pressure cooker, mix pork butt, olive oil, minced onion, garlic powder, and paprika until spices are evenly distributed.
Add lemon juice, red wine, and enough chicken stock to just cover the meat (you may need more than 2 cups stock).
Ensure that you have adequate space between the top of the liquid/meat and the top of the pressure cooker. Consult your pressure cooker manual if you're not sure.
Bring to pressure on high heat, then turn heat down to maintain pressure. Cook 45 minutes, then remove from heat and allow 15 minutes of cool-down before releasing pressure.