Another great recipe from our Executive Chef Fran Martinez, combining flavourful Ibérico Pork Cheeks cooked in a Malbec sauce and accompanied by sweet potato purée.
Tender Malbec-infused pork cheeks on a sweet potato purée
4 Pork Cheeks
1 garlic clove
200ml vegetable stock
1/2 tbsp agar agar
3 pearl pickled onions
Sweet potato purée
Sweet potato crisps
Remove any fat excess on the pork cheeks, add salt and pepper to all.
In a pan, sear the pieces in a bit of oil until brown on each side. Keep aside for now.
In the same pan, cook the chopped onion and carrots for 5 minutes.
Deglaze with the wine and pour over a baking tray.
Place the pork cheeks over the vegetables and add the rest of the wine and vegetable stock.
Cover with a lid or foil and cook in a 170-degree oven for around 2 hours.
Keep the meat moist by covering the cheeks with the bottom sauce every 30 minutes.
Finishing up & Serving
Take the cheeks out of the tray and onto a different plate.
Add butter and blend all juices and vegetables to create our gravy. Add agar-agar if you feel the sauce needs a little thickening.
In a big plate, place a bed of sweet potato purée, then pull apart the pork cheeks and place them on top.
Cover generously with gravy, place the pickled onions cut in half around the meat and finish with sweet potato crisps and parsley.