Sweet sauces are wonderful for the pig, so this time we have decided to accompany the cheeks during their transformation process with a port sauce and shallots, which together with the meat juices will make a delicious sauce that forces you to set the label aside to lick the plate.
Preparation time: 12 h · Cooking time: 40h · Temperature: 65ºC · Total time: 52h 10 min
Ingredients:
4 cheeks
200g shallots (about 15?) You can replace them with onion without problem.
1 glass of port or other wine with a sweet spot
1 glass of chicken broth
1 star anise (optional)
Salt
oil
Pepper
laurel
Take the cheeks and put them in a brine with some pepper balls and a couple of bay leaves. You can let them soak between 8 and 24 hours. This step is not essential, but it will help to make the cheeks more juicy and tasty.
Once the time has passed, dry the cheek pads with paper towels.
Peel and chop the shallots.
Turn on your circulator at 65 ° C.
Put a saucepan over high heat and brown the cheeks on one side. Reserve them on a plate.
In the same casserole we go down to medium heat and we poach the shallots with a jet of oil.
When it begins to take color add the glass of broth, the port and the star anise if you have it. Let it reduce by half.
Bon Appetite!
Source: abajatemperatura.es/carrilleras-abt-al-oporto-chalotas/
