A chunky, hearty Spanish stew of pork cheeks and carrots. Make and share this 3-easy-steps recipe of Spanish Pork Cheeks with Sauce (Carrilada de Cerdo Iberico en Salsa). Serve warm. Enjoy!
Spanish Pork Cheeks with Sauce (Carrilada de Cerdo Iberico en Salsa)
A chunky, hearty Spanish stew of pork cheeks and carrots.
Ingredients
Spanish Pork Cheeks with Sauce (Carrilada de Cerdo Iberico en Salsa)
- 1 onion dicedoil for sautéing
- 3/4 Pork Cheeks cut into bite-size pieces
- 1 Cup water
- 1/2 liter white wine
- 2 medium carrot cut into 1-inch cubes
- 3 bay leaf
- 2 teaspoons dried oregano
Instructions
- In a pot, sauté the garlic and onions in oil, followed by the pork’s cheeks. Pour the wine and water. Add the carrots together with the bay leaves and oregano.
- Cook over low heat for 40 minutes or until pork is tender.
- Remove bay leaves. Serve warm.Spain 101Salamanca is known as Spain’s university town, housing a number of colleges that welcome hundreds of foreign students year-round. It’s become a melting pot of young people from Europe, Asia, and the US.
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- carrot, comfort, hearty, oregano, Pork cheeks, saucy, Spanish, stew, white wine
