Name: Pork cheeks with Mozarabic sauce (Carillada de cerdo con salsa mozarabe)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 1 cup (250 ml) red wine if using pork cheeks, or 2 cups (500 ml) if using tenderloin; 3 tomatoes, roughly chopped; 2 lb 10 oz (1.2 kg) pork cheeks or tenderloin; ½ teaspoon salt; ½ teaspoon white pepper; Handful of fresh thyme; 4 dates, pitted and chopped; 3 onions, chopped; 2 cups (9 oz/250 g) diced carrots; ½ cup (2¾ oz/75 g) black seedless raisins; Extra virgin olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

This delicious meat dish is deceptive, since it looks simple, but the sweet, complex sauce contains multiple layers of flavor. It incorporates dates, which grow in abundance in this region, with raisins and wine. It works just as well with beef or lamb, though pork cheeks cooked slowly like this become meltingly soft. Serve with creamy mashed potatoes to mop up the sauce, and perhaps some carrots.