Andalusian Braised Pork Cheeks (Carrillada)
Carrillada de cerdo Say it: kah-ree-YAH-dah deh SER-doh
Carrillada is the Andalusian name for pork cheeks, braised slowly until spoon-tender in a glossy, wine-dark sauce. It is a staple of tabernas and tapas bars across Andalusia, served as a tapa or main course with fries or bread. The meat is collagen-rich, so long cooking turns it silky, while onion, carrot, garlic, paprika and bay give a deep savory-sweet aroma. The sauce is rich but not heavy, perfect for mopping.
Andalusian Braised Pork Cheeks (Carrillada)
Carrillada de cerdo
Pronounced kah-ree-YAH-dah deh SER-doh
- Serves
- 4
- Prep
- 25 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the pork
For the braise
To finish
Method
Pat the pork cheeks dry and season on both sides with the salt and pepper. Heat the olive oil in a heavy Dutch oven over medium-high heat and brown the cheeks in batches, 3 to 4 minutes per side, until deep mahogany; transfer to a plate.
Lower the heat to medium. Add the onions and carrots and cook for 8 to 10 minutes, until softened and golden at the edges. Add the garlic and cook for 1 minute, until fragrant, then stir in the tomato paste and paprika and cook for 1 minute more, until brick-colored and aromatic.
Pour in the wine and scrape up the browned bits from the bottom, then simmer for 2 minutes, until the sharp alcohol aroma fades. Add the stock, bay leaf and thyme, return the cheeks and their juices, and bring to a gentle simmer; the liquid should come about two-thirds up the cheeks. Cover the pot.
Braise in a 325°F (165°C) oven for 2 to 2 1/2 hours, turning the cheeks once halfway, until a fork slides through with no resistance and the meat is almost falling apart. Alternatively, keep the pot covered on the stovetop over the lowest heat.
Transfer the cheeks to a warm platter. Strain the sauce through a fine-mesh sieve into a saucepan, pressing the solids, and discard the bay leaf. Skim off excess fat, then boil the sauce for 5 to 8 minutes, until glossy and lightly thickened enough to coat a spoon. Taste and adjust the salt and pepper.
Return the cheeks to the sauce and warm gently for 3 to 5 minutes. Stir in the parsley and serve hot, spooning the sauce over the cheeks.
Regional variants
Beef cheeks (carrillada de ternera) can replace pork; braise them 30 to 45 minutes longer. In parts of Andalusia, a splash of Pedro Ximénez sherry or a little dark chocolate is added to the sauce for extra depth.
Cook's notes
- Keep the braise at a bare simmer; rapid boiling can make the cheeks stringy before they turn tender.
- Cool the dish overnight and the sauce will thicken and deepen in flavor, and the fat will be easy to lift off.
- If the finished sauce is too thin, boil it down after straining; if too thick, loosen it with a spoonful of stock.
Serve with
Fried potatoes or crusty bread, and a dry sherry or red wine.
Make ahead and storage
Cool and refrigerate up to 3 days; reheat gently with a splash of stock. Freezes well for up to 2 months.
