Red Wine Pork Cheek Rice

Red Wine Pork Cheek Rice

A rich and creamy rice dish featuring tender pork cheeks braised in red wine.

Time: 180 min · Servings: 4 · Calories: 888 kcal

Ingredients

Method

  1. Chop the bell peppers, onion, and carrots.
  2. Mince the garlic cloves.
  3. Season the pork cheeks with salt and pepper.
  4. Dredge the pork cheeks in flour.
  5. Grate the pear tomatoes.
  6. Chop the remaining onion and garlic for the rice sofrito.
  7. Sear the pork cheeks in a pot with oil for two minutes per side.
  8. Add the chopped vegetables to the pot and sauté for 10 minutes.
  9. Add the pork cheeks, red wine, and beef broth until the ingredients are covered.
  10. Cover the pot and cook over medium heat for 120 minutes.
  11. Remove the pork cheeks to a plate and blend the vegetables with the resulting broth.
  12. Shred the pork cheeks, removing the bones.
  13. Sauté the onion and garlic in the same pot.
  14. Add the concentrated tomato and grated tomato, stirring until the water evaporates.
  15. Add the sweet paprika and rice, stirring until the grains are pearly.
  16. Add the shredded pork cheeks and the blended broth to the pot.
  17. Heat the remaining beef broth and gradually add it to the rice while stirring constantly until it's done.
  18. Let the rice rest off the heat for 10 minutes before serving.

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Categories: Rice & Pasta · All recipes

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