Braised pork cheeks in a clay pot
Time: 20 minuten
People: 4
Difficulty: Fácil
A kg of pork carrillade or papada, 2 heads of garlic with skin, a medium onion, 3 litres of meat broth, salt and an extra virgin olive oil.
Preparation
We clean the grate of fat and nerves leaving it alone in the flesh. In a saucepan we put a background of oil and in it we gold the carrion, then reserve it in a fountain. In the same oil we rehogue the chopped onion and the whole garlic. We put the meat in the saucepan next to the garlic and onion saffrito and cover them with the meat broth.
We let him cook on a slow heat so that he does it with little buckles and not a live boil until the meat is tender. We let it cool and we strain the juice from the cooking without pressing the meat. In another container we put the juice obtained and over moderate heat we reduce it until it remains in one quarter of its volume. We put the pieces of meat back in the juice and warm up on slow heat until meat and sauce are well glazed.
