Wagyu Iberian Pork Cheek (Carrillera de Cerdo Ibérico)

Ingredients

• 14 Iberian pork cheeks (600g each)
• 21 bottle red wine (Rioja)
• 32 onions (diced)
• 43 carrots (diced)
• 54 garlic cloves
• 62 bay leaves
• 7Fresh thyme
• 8500ml beef stock
• 91kg floury potatoes
• 10200ml cream
• 11100g butter
• 128 shallots
• 13Red wine vinegar
• 14Olive oil, salt, pepper

Instructions

1. 1Season pork cheeks generously with salt and pepper.
2. 2Sear in hot olive oil until golden brown on all sides (8-10 min).
3. 3Remove and sweat onions, carrots, and garlic in the same pan for 5 minutes.
4. 4Return pork cheeks, add red wine, bay leaves, thyme, and stock. Bring to simmer.
5. 5Braise covered at 160°C for 3-4 hours until fork-tender.
6. 6Remove cheeks, strain sauce, and reduce by half until glossy.
7. 7Boil potatoes, drain, and mash with warm cream and butter until silky.
8. 8Pickle shallots by slicing and marinating in red wine vinegar and sugar for 30 min.
9. 9Serve pork cheeks on potato purée, spoon over red wine reduction, garnish with pickled shallots.