How to make
Prepare your meat, by removing the skins, washing and drying it. It should be at room temperature, so remember to take it out of the fridge at least 30 minutes before you start cooking. Cut the onion and carrots into pieces, without being too careful about their size, as they will be pureed afterwards.
Heat half of the olive oil over moderate heat and briefly fry the bread and garlic cloves in it - washed, unpeeled, lightly crushed with the palm of your hand. Remove and set aside.
Pour the remaining olive oil into the same pan - if the bread has absorbed a lot of it, then add a little more than the specified amount. Increase to high heat and briefly seal the pork cheeks, until they aquire a golden color on both sides. Take them out as well, sprinkle them with freshly ground black pepper and wrap them with aluminum foil.
In the same fat, but by reducing the heat, add the onion and carrot along with a little salt. Cook them for about 8 minutes, or until they soften and pour the tomato puree diluted with a little water and the spoon brown sugar. Cook, until the liquid evaporates and remains in fat, then pour half of the beer, add the toasted bread and garlic and once the bread softens, blend, until a smooth mixture is obtained.
Add the rest of the beer plus the broth and as soon as it boils, add the meat. Cook under a lid for about 1 hour and 10 minutes on a moderate heat under a lid and then add the potatoes, which are cut into large pieces. If the liquid has evaporated, add water to cover them. Cook for another 30 minutes on low heat, until the potatoes and meat are fully cooked. Season with more salt, if needed and remove it from heat.
Serve the dish hot, sprinkled with fresh parsley or chives.
If it is consumed the next day, it is even tastier than the day it was made! Enjoy your meal!
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