Andalusian Braised Pork Cheeks (Carrilladas en Salsa)
Carrilladas en salsa
These Andalusian pork cheeks—carrilladas en salsa—are gently braised in red wine with garlic, leek, and sweet pepper, then finished in a strained reduction that coats the meat like velvet. What begins as a humble cut becomes something elegant through time, heat, and care.
Served with potatoes or bread to catch every drop, this is a dish rooted in southern Spain—unpretentious, slow-cooked, and full of depth. It rewards patience and proves that simplicity, done well, needs no embellishment.
Watch my video to follow along step-by-step.
Andalusian Braised Pork Cheeks (Carrilladas en Salsa)
Ingredients
5 pork cheeks, silverskin removed
Sea salt
6–8 whole black peppercorns
2 garlic cloves, lightly crushed
2 bay leaves
1 tablespoon (15 g) tomato paste
2 heaped tablespoons (20–25 g) plain flour, for dusting
1 leek, cleaned and chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
1 yellow bell pepper, chopped
2 tablespoons (30 ml) olive oil, plus more as needed
¾ cup (200 ml) dry red wine
¾ cup (200 ml) beef or chicken stock (or water)
Additional water, as needed to top up during cooking
Method
Trim the cheeks
Carefully remove any silverskin or sinew from the pork cheeks. This ensures they cook to perfect tenderness.Season and flour
Season the cheeks with sea salt and lightly dust them with flour, shaking off any excess.Brown the meat
In a heavy-based pan or casserole, heat the olive oil over medium-high heat. Brown the cheeks on both sides in batches. Remove and set aside.Sauté the vegetables
Lower the heat. In the same pan, cook the leek, celery, carrots, and yellow pepper until softened—about 8 to 10 minutes. Stir in the tomato paste and cook for another 1 to 2 minutes.Add aromatics
Stir in the garlic cloves, black peppercorns, and bay leaves.Deglaze and braise
Pour in the red wine and scrape the bottom of the pan to release any fond. Let it bubble for 1 to 2 minutes. Add the stock (or water) and return the cheeks to the pan. The liquid should nearly cover the meat.Slow cook
Cover and simmer gently on the hob or in a 325°F (160°C) oven for 2 to 2½ hours, until the cheeks are spoon-tender.Strain and reduce
Remove the cheeks and set aside, covered to keep warm. Strain the braising liquid through a sieve into a clean pan, pressing the vegetables to extract as much liquid as possible. Discard the solids.Finish the sauce
Simmer the strained liquid until reduced to a glossy consistency that coats the back of a spoon. Return the cheeks to the pan and warm through gently in the sauce.Serve
Spoon the cheeks and sauce over mashed potatoes or serve with crusty bread. Garnish, if desired, with chopped parsley or a little orange zest.
🐖 Sourcing Pork Cheeks (U.S. Viewers)
Pork cheeks are a distinct cut from the facial muscle of the pig—leaner and more structured than pork jowl, which is fattier and typically cured. For this recipe, you want fresh pork cheeks, not jowl or smoked meat.
In the U.S., pork cheeks are rarely available pre-packaged in supermarkets, but many independent butchers can order them with notice. You may also find them at Hispanic carnicerías (Mexican butchers), where they may be labelled or referred to as carrillada, cachete de cerdo, or mejilla. Asian grocery stores and restaurant supply shops sometimes carry them as pork cheek meat or face muscle.
When in doubt, ask clearly for fresh, uncured pork cheeks suitable for braising. This is a cut that rewards the extra effort to source.
