I’ve been seeing this dark red steak looking meat at the butcher, but I was uncertain what it was until I asked about it this week. These little gems are actually pork cheeks, and they are a favorite dish here in Spain. Having never cooked pork cheeks, a quick look online uncovered a popular Spanish stew in which these are slow cooked for a long time until the meat falls off the bone. While I might be up for this one day, with an Instant Pot, I do not need to be!

Below is a recipe I crafted by combining various sources online. The result is a heart, buttery stew that will satisfy on the coldest of nights. Instead of mashed potatoes, which I felt would be a gut bomb with this fatty cut, I opted for mashed cauliflower, which cut through the richness of the pork quite nicely but still allowed this meal to be hearty and filling. If you can find pork cheeks where you are, you must give this a try!

Carrilladas

Carrilladas are commonly seen in tapas bars in southern Spain. There is a variation of these pork cheeks up north, in Catalonia, which are made with white beans. If you cannot find pork cheeks, oxtails make an excellent substitute, or you can use pork shoulder if you prefer. This recipe uses the red wine found in the south with the simple seasoning used in the north. I added some smoked paprika, because…well…Spain.