Spanish Pork Cheeks with Sauce (Carrilada de Cerdo Iberico en Salsa)

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.