Meat Recipes by Carlos Mirasierras

Ingredients:
6 pork cheeks
2 glasses of red wine
3 cups of beef broth, or a broth cube with the same amount of water
1 clove of garlic
Black peppercorns
1 bay leaf
1 onion
1 Carrot
1 leek
1 tomato
Olive oil
rosemary
salt
flour
vinegar
Preparation:

Thoroughly clean the pork cheeks in water and vinegar. Salt and pepper them,
dredge hem in flour, and sauté in an pressure cooker in some oil and with no
lid on; next, add the carrots, leek, grated tomato, garlic, onion, parsley, bay leaf,
and finally add the broth, the red wine. Lock the pressure cocker and cook over
medium heat for 20 minutes once the steam starts to come out. After this
cooking time, remove the cheeks and process the veggies and broth with a
hand blender, sieve and return the broth back to the cooker. Then, add in the
cheeks and cook until the cheeks are tender for a few mins. with the lid on and
locked. French fries or rice can be a good garnish. If the sauce is too liquid it
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