Red Wine-Braised Pork Cheeks with Padrón Peppers and Smashed Potatoes

Ingredients

• 500 g pork cheeks
• 1 onion
• 1 carrot
• 1 stalk celery
• 1 tomato (Medium)
• 1 clove garlic
• 1 sprig rosemary
• 2 sprigs thyme
• 1 bottle Spanish red wine (Bottle size not specified)
• 250 g chicken or beef stock (Use chicken stock or beef stock)
• 2 tbsp tomato paste
• 2 tsp salt (For the braise)
• 6 tbsp olive oil (4 tbsp for searing; 2 tbsp for the Padrón peppers)
• 500 g new potatoes
• duck fat (For brushing the potatoes; amount not specified)
• black pepper (To taste, for the potatoes)
• smoky paprika (A little, for the potatoes)
• 200 g Padrón peppers
• flaky salt (To season the Padrón peppers)
• parchment paper (For lining the baking tray; amount not specified)

Steps

1. 1

   Medium-dice the onion, carrot, and celery.

2. 2

   Place the pork cheeks and diced onion, carrot, and celery in a bowl. Pour in the red wine to cover and marinate for up to 24 hours; the author recommends a few hours minimum if overnight is not practical.

3. 3

   Remove the pork cheeks from the wine. Strain the vegetables, reserving both the vegetables and the wine.

4. 4

   Heat olive oil in a casserole pan and sear the pork cheeks until browned on both sides. Remove them and set aside.

5. 5

   Add the reserved onion, carrot, and celery to the pan. Medium-dice the tomato and add it to the pan. Cook over high heat until the vegetables are caramelised.

6. 6

   Add the garlic and tomato paste. Cook for a few minutes.

7. 7

   Return the pork cheeks to the pan and pour in the reserved red wine. Reduce the liquid by half.

8. 8

   Add the chicken or beef stock, rosemary, thyme, and salt. Turn the heat very low, cover with the lid left slightly ajar, and braise for 3–4 hours, until the pork cheeks are tender and the sauce has reduced slightly.

9. 9

   Steam or boil the new potatoes until cooked through. Drain them, arrange them on a parchment-lined baking tray, and gently crush each potato.

10. 10

    Brush the crushed potatoes with duck fat and season with salt and black pepper. Sprinkle over a little smoky paprika.

11. 11

    Preheat the oven to 230°C (450°F). Bake the potatoes for about 30 minutes, until crispy and golden.

12. 12

    Turn the potatoes over and bake for about 20 minutes more, until crisp and golden on the other side.

13. 13

    Heat a pan over high heat and add the olive oil and a sprinkle of flaky salt. Add the Padrón peppers and cook until completely soft and blistered, taking care not to burn the skins.

14. 14

    Serve the smashed potatoes with the braised pork cheeks and sauce, topped with the Padrón peppers.

Notes

The post gives the braise timing as 3–4 hours and recommends marinating for up to 24 hours (a few hours minimum). The description says to use duck fat for the potatoes; the spoken audio says goose fat. Oven instructions give 30 minutes, then about 20 minutes after turning. The description does not specify how much duck fat, salt, pepper, or paprika to use. A slow cooker is mentioned as an alternative, but no time or settings are provided.

Nutrition per serving

• main
• Spanish
• slow-braised
• oven-baked
• gluten-free
• dinner
• comfort food