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.
1 kg of Iberian pork cheek, chopped
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
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.
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.
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
Serve with potatoes, fried or cooked.