Carrillada is my all-time favourite Spanish tapa, the one I simply cannot resist ordering whenever I see it on a menu. On my most recent trip to Sevilla, I happily ordered it for both lunch and dinner, reassured by the fact that tapas portions make it perfectly acceptable to indulge often. Not that I would complain about a full plate of it either.
The Spanish slow braised pork cheeks recipe is an Andalusian classic, proof that humble ingredients can create something extraordinary. The meat is so tender that melts in your mouth, without really needing a knife to cut through it. I can never get enough of the sauce either, which is rich and sweet, that simply begs to be soaked up with crusty bread. This is such a rustic and comforting dish. I don’t think there is a way to make it look like it came out of a gourmet restaurant, and I wouldn’t even want to, if I’m honest. It doesn’t have to look pretty to be the best thing you’ll taste!
Ingredients for the Spanish Slow Braised Pork Cheeks Recipe
Carrillada is built around simple ingredients that transform through slow cooking into something luxurious. Pork cheeks are the star, a cut prized for its marbling and gelatin content, which gives the dish its signature melt-in-the-mouth texture. Aromatic vegetables such as onion, carrot, celery, and pepper form the flavour base, while apple adds a subtle sweetness that balances the richness of the meat.
The sauce gets its depth from a combination of red wine, beef stock, and Pedro Ximénez, the famous sweet Spanish sherry that gives the dish its characteristic dark colour and hint of sweetness. Garlic, parsley, thyme, honey, cinnamon, and bay leaves layer in fragrance and warmth, while olive oil brings all the ingredients together in true Spanish fashion.
How to Make Spanish Carrillada
Begin by preparing the marinade. Mix olive oil with honey, minced garlic, and chopped parsley and thyme. Pat the pork cheeks dry and coat them well with the marinade, leaving them to rest for at least an hour so the flavours can penetrate the meat.
While the pork marinates, chop the onion, carrot, celery, pepper, and apple. Once ready, heat olive oil in a deep pan. Lightly coat each pork cheek in flour and sear them on all sides until browned, then set aside. In the same pan, cook the chopped onion, carrot, celery, and pepper until softened, then add the apple.
Return the pork cheeks to the pan and pour in the red wine and Pedro Ximénez. Let it simmer for a few minutes so the alcohol evaporates, then add the beef stock, bay leaves, and cinnamon stick. Cover with a lid and let the dish simmer gently for about two hours, checking occasionally to ensure the sauce doesn’t reduce too much. If needed, add a little water.
When ready, the meat should be incredibly tender and the sauce thick and fragrant. Serve hot, generously spooning sauce over the pork cheeks.
Notes and Tips:
- Low and slow cooking is essential for this recipe, as rushing it will prevent the pork cheeks from becoming tender.
- If you have time, marinate the meat overnight for even deeper flavour.
- A heavy pot or Dutch oven works best for maintaining steady heat during braising.
- Pedro Ximénez gives the dish its authentic Andalusian taste, but if you can’t find it, a sweet sherry or a touch more honey with regular sherry can work as a substitute.
Spanish Slow Braised Pork Cheeks (Carrillada)
Ingredients
- 1 kg pork cheeks
- 2 onions chopped
- 1 carrot chopped
- 1 celery stick chopped
- 1 pepper chopped
- 1 apple chopped
- 2 garlic cloves minced
- fresh parsley chopped
- fresh thyme chopped
- 1 tsp honey
- 2 tbsp olive oil plus extra for cooking
- 1 cinnamon stick
- 2 bay leaves
- 1 cup beef stock
- 1 cup red wine
- 1/2 cup Pedro Ximenez wine or other sweet sherry
- flour for coating
- salt and pepper to taste
Instructions
- In a bowl, mix 2 tablespoons olive oil with honey, minced garlic, and parsley. Pat the pork cheeks dry and coat them well with the marinade. Leave to marinate for at least 1 hour.
- Heat olive oil in a deep pan or casserole dish. Lightly coat the pork cheeks in flour and sear on all sides until browned. Remove and set aside.
- In the same pan, sauté the onions, carrot, celery, and pepper until softened. Add the chopped apple and cook for a few minutes more.
- Return the pork cheeks to the pan and pour in the red wine and Pedro Ximénez. Let it simmer for several minutes until the alcohol cooks off.
- Add the beef stock, bay leaves, and cinnamon stick. Cover and simmer gently for about 2 hours, stirring occasionally and adding a little water if the sauce reduces too much.
- Once the meat is very tender and the sauce is rich and thick, season with salt and pepper to taste.
- Serve hot with plenty of sauce.
FAQ:
What cut of meat are pork cheeks?
They come from the facial muscles of the pig and are prized for their tenderness when slow-cooked.
Can I make carrillada in advance?
Yes, and it’s actually recommended. The flavours deepen overnight, making leftovers even more delicious.
Can I cook this in a slow cooker?
Yes. After searing the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours.
What should I serve with carrillada?
Crusty bread is traditional for soaking up the sauce, but in a tapas bar you will usually receive it alongside fried potatoes.
For similar tapas recipes, check out my recommendations below:
- Spanish Migas with chorizo and peas recipe
- Spanish Frito Mallorquin recipe
- Spanish Pinchos Morunos recipe
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