Ingredients:
4 pork cheeks
1 onion
2 carrots
2 cloves of garlic
400 g of mushrooms
250 g chestnuts
150 g red wine
1 teaspoon of meat extract
Salt
Pepper
1 bay leaf
Elaboration:
Season and flour the meat. Cook it a little with olive oil and set aside.
In the same oil, fry the onion, carrot and garlic. Fry the mushrooms in a pan with oil over medium heat.
In the pan with the vegetables, add cheeks, mushrooms, meat extract, wine and water that covers, leaf of laurel, salt and black pepper. Add the chestnuts, cover and cook over low heat for two hours.
Font: Las recetas de Manu