An Iberian delicacy

Exquisite and easy to prepare, very nutritious, usually with tasty Iberian pork, with a fibrous texture, somewhat gelatinous, juicy and very tender, with a touch of the chosen wine flavour and its suitable vegetables and spices, the pork cheek is undoubtedly one of the most accepted Sevillian tapas.

carrillada
Ingrédients

1 kg of Iberian pork cheek, chopped
2 carrots
2 onions
1 tomato
4 cloves garlic
2 tablets of beef bouillon (or make a broth)
1 glass red wine (or any fine or odorous wine)
1 glass water
Olive oil
Salt
Paprika
Thyme
Oregano
One Clove
Laurel
Sugar

Élaboration

Clean off the fat and gristle from the cheek, seasoning and sautéing it in some oil in the pressure cooker until it takes on its colour.  Remove.
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Chop the carrots, onions and garlic and sauté in the same oil as used for the meat.  Add chopped tomatoes and poached vegetables with a bay leaf.
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In a separate pan, reduce the wine with rosemary, thyme and some sugar.  Remove the bay leaf.  Remove the vegetables and crush, playing them in the pot with the pork cheek, wine, water, bay leaf, broth (or bullion), thyme, oregano and clove. Cover and cook for 15 minutes after the pressure cooker whistle has blown
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Serve with potatoes, fried or cooked.

Liste de restaurants

Al- Aljibe

Plaza Alameda Hércules, 76

954 900 591

Taberna Coloniales

Plaza del Cristo de Burgos, 19

954 50 11 37

Enrique Becerra

C/ Gamazo, 2

954 21 30 40

Bodeguita Romero

Calle Harinas, 10

954 22 95 56

Tradevo

Plaza Pintor Amalio Garcia del Moral, 2

626 255 573

Casa Román

Plaza de los Venerables, 1

954 228 483

Las Teresas

Calle Santa Teresa, 2

954 21 30 69

Casa Cuesta

C/ Castilla, 1

954 333 335

El Rinconcillo

C/ Gerona, 40 | C/Alhóndiga, 2

954 223 183

Casablanca

Adolfo Rodríguez Jurado, 12

954 22 41 14

La flor de mi viña

C/ José Velilla, 7

954 564 252

Yebra

C/Medalla Milagrosa, 3

954 35 10 07

Eslava

C/ Eslava, 3

954 906 568