IBERIAN CHEEKS AT LOW TEMPERATURE WITH PEDRO XIMENEZ

313Kcal (only the cheeks) HC 13g G 9g P 23g 431Kcal (cheeks with mashed potato) HC 29g G 14g P 26g Ingredients (4 servings) - 4 Iberian pork cheeks - 250g of chicken broth - 200g of shallots - 200g of pedro ximenez wine - 10g EVOO - Pepper - Laurel - Salt

Put the cheeks in brine, with a few pepper balls and a couple of bay leaves. 50g of salt per liter of water. Leave it for 8 to 24 hours.

Dry the cheeks, seal them in a casserole dish on one side only and set aside.

Peel and chop the shallots and poach them in the same pan with the EVOO over medium heat.

When it begins to take color add the broth, the and the Pedro Ximenez. Cook until reduced by half.

Pack the cheeks 2 by 2 and distribute the poached shallots inside.

We cook them for 36 to 48 hours with the roner at 65°C.

After cooking, cool the bags quickly by immersing them in ice if they are not going to be consumed immediately. Store them in the refrigerator for a week or freeze them. If you are going to consume them at the moment, open the bag, take out the cheeks and pour the liquid together with the shallots in a casserole and reduce until it becomes a kind of caramel. At that moment we pass the cheeks through the casserole, covering them several times with the caramel.

Serve the cheeks over a good mashed potato (recipe in a previous post) and top with some of the caramelized shallots.