Dinner · 160 min · spanish

Carrillada al Vino

Pork cheeks does the heavy lifting here, with red wine rounding it out. A Spanish dinner that takes 160 minutes, start to finish. Each serving lands at 680 calories with 44g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 2 lbs Pork cheeks
• 2 cups Red wine
• 1 Onion
• 2 Carrots
• 2 tbsp Flour
• 2 Bay leaves
• 3 tbsp Olive oil
• 1 oz Dark chocolate

Steps

1. Trim the cheeks, season, dust with flour, and sear in olive oil until deeply browned, about 8 minutes.
2. Soften the onion and carrots in the same pot, then pour in the wine and reduce by a third.
3. Return the cheeks with the bay leaves, cover, and braise at a bare simmer for 2.5 hours until a spoon cuts the meat.
4. Strain the sauce and reduce it until glossy; melt in the chocolate for depth — you won't taste it as chocolate, just richness.
5. Serve the cheeks napped in sauce with mashed potatoes or bread.

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