Pork cheeks in port wine with pine nuts 🐷

Cut the red bell pepper, carrots and tomato into small pieces. Peel the mushrooms and cut in half. Cut the sweet potatoes (unpeeled) into slices, two fingers thick. Remove and set aside.

In the express pot, pour oil until the bottom is covered. Seal the cheeks on both sides (seasoned to taste), over high heat. Set aside.

In the same oil where we have sealed the cheeks, add the red bell pepper and the carrots and sauté. Add the tomato and mushrooms. Stir everything well to sauté. Add salt and pepper to taste.

When they are sautéed, add the sweet potato slices, the reserved cheeks, 1 bottle of Port and water until it covers everything.

Cover the pot and, when the pressure rises, lower the heat to medium. After 15 minutes, open the pot (WARNING: wait until all the steam has escaped before opening the pot).

Remove the sweet potatoes (so that they do not overcook) and cover the pot again. Turn the heat back up to maximum and repeat the process: when the pressure rises, lower the heat to medium and cook for 1 hour.

Peel and cut the sweet potato slices to the desired shape and let cool. Set aside.

When the pot is finished, check that the meat is tender. Remove the cheeks and mushrooms to a separate dish and mash the vegetables to the desired texture.

When ready, add the cheeks and mushrooms that we had set aside and a handful of pine nuts.

Let stand (overnight is better). Serve with the sweet potatoes that we had cut and reserved.