Cheek, presa, baby carrot and truffle potato

Name: Cheek, presa, baby carrot and truffle potato
Ingredients: carrillera; Red wine; Shallot; Bay leaf; Clove; carrot purée; presa; truffle potato; mustard flowers; sous-vide cooked carrots

Slow-braised pork cheeks in a rich wine broth, full of flavor with surrounding vegetables and aromatic herbs.

Tip from our wine expert: with top-quality Spanish meat, of course, an excellent Spanish wine is a must, such as the rioja from El Meson. This is a fruity, powerful red wine with a very good price-quality ratio.

Ingredients

carrillera

Red wine

Shallot

Bay leaf

Clove

carrot purée

presa

truffle potato

mustard flowers

sous-vide cooked carrots

Preparation

Brown the Ibérico pork cheeks in the pan, deglaze with red wine and add shallot, bay leaf, and clove, then braise the cheeks gently over low heat.
Cut the presa to the desired size and roll tightly in shrink wrap.
Vacuum seal, preferably in shrink bags so they stay nicely round.
Cook at 63°C for 75 minutes, depending on thickness.
Remove the presa from the shrink bag and shrink wrap.
Season with salt and pepper, fry in a pan, and let rest.
Fry the sous-vide cooked carrots.
Spoon the carrot purée onto the plate.
Place the Ibérico cheek and presa next to it.
Then add the fried carrot and a glazed truffle potato.
Finish with the jus from the cheeks and wild mustard flowers.