Iberian pork cheeks with Pedro Ximenez wine. (Thermomix)

Iberian pork cheeks with Pedro Ximenez wine. (Thermomix)

The cheek or jowl is a cut of pork or beef (sometimes even ox) from fat parts found on both sides of the face. The word comes from Carillo. These fleshy parts, in the case of pork, on either side of the snout (nose) are usually prepared the day of slaughter.
In Spain they are loved! They are prepared with vegetables and white beans. These need very slowly and prolonged cooking time. The size depends on the animal, the pig usually they weigh about two hundred grams each. The Iberian pigs are highly prized in Spanish cuisine.

Do not hesitate to try this dish, it is absolutely delicious !!!!

Ingredients
4 servings
- 200 grams of onion.
- 100 grams of olive oil.
- 1 kilo of Iberian pork cheeks.
- Salt to taste.
- Pepper to taste.
- 200 grams of red wine.
- 130 grams of sweet wine Pedro Ximenez.
- 80 grams of currants.

Preparation (90 minutes)
Put the onion cut in quarters and program 7 sec / speed 4. Scrape everything down and toward the blades.
It add the oil and Program 5 min/ varoma / speed spoon.
Add the salt and pepper, cheeks and Programs 5 min / varoma / reverse / speed spoon.
Add the red wine and sweet wine Pedro Ximenez and program 60 min / 100 degrees / reverse / speed spoon, and when there are 10 minutes to finish add currants.
When you finish this time reschedule 5 min / varoma / reverse / speed spoon. To facilitate evaporation, remove the cup and place the steaming basket on top to avoid splashing.
Note:
You can serve this dish with mashed potatoes, sauteed vegetables, rice, roasted potatoes.