Carrillera Ibérica de Bellota, Pork Cheeks
Acorn-fed Iberico Pork Cheeks are known as Carrilleras Ibérica de Bellota. They are derived from the masseter jaw muscle of the animal.
Pork cheeks are notorious in Spain for being very tender and flavorful.
This soft meat is desirable among chefs but requires prolonged cooking. It is versatile and can be roasted, grilled, or fried. Approximately 3-4 cheeks per package.
Place a pan over medium heat and coat with olive oil.
Add diced onions and diced carrots into the heated pan.
Simmer and stir until onions are lightly browned.
Clean the cheeks and coat them lightly in flour.
Add more olive oil to the pan and lightly fry the cheeks, until the outside is crispy.
Cover the carrots, onions, and cheeks with red wine and leave the mixture simmering for 45 minutes. Take off the heat and serve.