Ingredients
1 kilogram of pork cheeks
2 large onions, finely chopped
3 cloves of garlic, minced
2 carrots, diced
1 red bell pepper, diced
2 tbsp olive oil
1 cup red wine
2 cups beef broth
2 tbsp tomato paste
1 tbsp flour
1 bay leaf
1 tsp thyme
1 tsp rosemary
Salt and pepper to taste
Directions
1. Season the pork cheeks with salt and pepper.
2. In a large pot, heat the olive oil over medium-high heat.
3. Brown the pork cheeks on all sides, then remove them from the pot and set aside.
4. In the same pot, add the finely chopped onions, garlic, diced carrots, and red bell pepper. Sauté until the vegetables are soft.
5. Stir in the flour and cook for a minute, ensuring it mixes well with the vegetables.
6. Add the tomato paste and stir until it’s well incorporated.
7. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half.
8. Add the beef broth, bay leaf, thyme, and rosemary. Stir everything together.
9. Return the pork cheeks to the pot, ensuring they are submerged in the sauce.
10. Bring to a boil, then reduce the heat to low and cover the pot.
11. Simmer for about 2 to 3 hours, or until the pork cheeks are tender.
12. Taste and adjust the seasoning with salt and pepper if needed.
13. Remove the bay leaf before serving.