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Pork Stew with Port Wine

A traditional and exquisite dish simmered

Among the dishes that should never disappear from the traditional recipe books is, without doubt, the stew. The secret of this stew, which receives different names depending on the country in which it is made, lies in cooking on very low heat for several hours the meat so that it is very tender and tasty and all the flavors are concentrated.

Before cooking meat, which may be beef, pork, or lamb, it is important to mark it. For this purpose, it is necessary to flour the pieces of meat lightly and fry them quickly in the same pot to preserve all their juices. From here, we add vegetables and wine and let the hours give way to a stew with a strong foundation.

One of the main advantages of this preparation is that it allows you to prepare it beforehand so you can enjoy a glass of red wine and a refreshing S.Pellegrino at the time of sitting at the table. Enjoy your meal!

Estofado de Carrilleras al Oporto
Pork Stew

Ingredients for 2 people

  • 1 beef cheek
  • 15 g of flour
  • 6-8 shallots
  • 2 cloves of garlic
  • 2 carrots
  • 100 ml of Port wine
  • 100-150 ml of water
  • 1 branch of thyme
  • Salt
  • Ground black pepper
  • Extra virgin olive oil
  • 8 mushrooms (optional)

Elaboration step by step

  1. Clean the cheeks well and flour lightly on all sides.
  2. Heat a little extra virgin olive oil in a casserole dish and brown the cheeks over a high heat, turning it so that it is done on all sides. Remove and reserve.
  3. Peel the shallots and garlic cloves.
  4. Peel also the carrots and cut into pieces of about two centimeters.
  5. Heat a little more oil in the casserole and fry the vegetables for about 5-6 minutes.
  6. Add the pork cheeks and pour some of the Port wine. Allow the alcohol to evaporate by cooking over a high heat.
  7. Cover with water at the level of the meat, season with salt and pepper, cover the casserole and cook over a low heat for one to one and a half hours, or until the cheeks are tender.
  8. Serve hot with homemade mashed potatoes.

‘Harmonies in Flavors and Fragrances’. By Juan Muñoz Ramos.

Tradition and modernity come together in this harmony that expresses fragrances from the East and the West with flavors of sun and Mediterranean.

S.Pellegrino y Las Pisadas
S.Pellegrino and Las Pisadas

A wonderful wine from the Rioja Alavesa, with a climate that looks on both sides, which allows it to offer a lot of fruit with a fresh acidity and an excellent body. We speak of a novelty such as Las Pisadas, a Rioja wine. Next to it, the water that should never be missing from our tables. In this case, and due to this recipe, we need healthy bubbles, sapid and with a point of acidity that allow us to dilute the intensity of the meat and cooking, we speak of S.Pellegrino, perfect companion of this stew with port wine. And thanks to these bubbles that allows us to taste for a longer time both the wine and the stew… Memories of the most Mediterranean and homemade traditional cuisines.

Tips

  • Let the sauce reduce to medium heat so that the flavors and aromas of the different ingredients of the stew are concentrated. Thicken, if desired, with a little instant cornmeal.
  • Thyme can be substituted by other herbs such as bay leaf or rosemary.
  • We can enhance the flavor of the stew, even more, if ten minutes before the end of cooking we add a few mushrooms to the casserole.
  • As with all stews, consuming them the next day is a success. Rest makes them tastier and they gain in texture.

End this amazing meal with a Red Apple Crumbleclick here to see the complete recipe.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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