CIberian pork arrilleras in sauce with a Moroccan touch 

If you try these Iberian pork cheeks in sauce with a Moroccan touch you will be surprised how there are other touches to transform our traditional Spanish way of cooking into a very exotic one with very special flavors, do you dare?

INGREDIENTS:

• 1 kg of Iberian pork cheeks
• 2 spring onions
• 2 cloves garlic
• 2 carrots
• 2 leeks
• 2 bay leaves
• 50 ml Pedro Ximenez or good red wine
• 300- 500 ml of beef broth 
• 4 tablespoons Aove (extra virgin olive oil)
• Optional : one or two tablespoons of butter.

For the maceration:

• 1 level tablespoon of Ras al hanout
• 1 level tablespoon cumin
• 3 tablespoons soy sauce
• 1 tablespoon of honey 
• 1 tablespoon mustard seeds
• 1 tablespoon of Aove
• Salt 
• Pepper

RECIPE ELABORATION STEP BY STEP:

1. The first thing we are going to do is to marinate the meat. For it in a bowl, we put the cheeks seasoned with salt and pepper, with the rest of the ingredients of the marinade. With well cleaned hands we stir carefully to impregnate well all the pieces. Let it rest between half an hour and an hour.
2. In a pressure cooker, pour the oil and mark the cheeks, that is to say, fry them over medium-high heat on both sides until they are marked. Remove and set aside. 
3. In the same pot, over low heat now, we are going to poach all the chopped vegetables, garlic, onions, carrots and leeks (only the white part) with a teaspoon of salt, for 20 minutes, stirring from time to time so that they do not stick to the bottom of the pot.
4. Now all that remains is to add the cheeks, pour the wine, turn up the heat so that the alcohol evaporates, and cover with the meat stock. The quantity will depend on how wide or big the pot is. The important thing is that it covers them lightly. Also put the bay leaves, close the pot and cook over low heat for 30 minutes from the moment steam starts to come out or the valve goes up (as each pot is a world .....).
5. When the pot has cooled, open it, remove the cheeks and bay leaves and pass the sauce through the turmix. If it is too liquid, put it back in the pot, and over medium heat let it reduce, that is to say, let it thicken by evaporation.
6. When you have the consistency you like, you can optionally add a spoonful of butter, taste it, adjust the salt if necessary and even add another spoonful of butter, the trick to give it shine, creaminess and some more consistency !

I hope you will try making these Iberian pork cheeks in sauce with a Moroccan touch that are to eat a great dish. I suggest you accompany them with a good homemade mashed potato.

And I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum