Serves 1
Directions
- 1Slice a red onion and chop it.
- 2Peel and slice two carrots.
- 3Chop one onion.
- 4Clean the glass-ceramic cooktop.
- 5Put oil and salt in a pot and add all the chopped ingredients.
- 6While that is cooking, work on the cheeks, which in this case are Iberian pork cheeks.
- 7Season with flour lightly.
- 8Fry the cheeks in a pan until golden brown on both sides.
- 9Add a couple of spoonfuls of tomato concentrate and curry powder to the sauce.
- 10Add half a beer.
- 11Add the cheeks to the pot, cover with broth and water and cook for an hour over medium-high heat.
- 12Check the cheeks and cook for another hour until they are perfectly tender.
- 13Take out the cheeks from the sauce.
- 14Blend the sauce.
- 15Add coconut milk and a spoonful of fish sauce.
- 16Heat the cheeks again in the sauce.
- 17Serve on a deep plate, add sauce, chopped red chilies, plenty of cilantro and thinly sliced red onion.
Ingredients
- 1 cebolla morada
- 2 zanahorias
- 1 cebolla dulce
- cantidad necesaria aceite de oliva
- cantidad necesaria sal
- cantidad necesaria carilleras ibéricas de cerdo
- cantidad necesaria harina
- 2 cucharadas concentrado de tomate
- 2 cucharadas curry en polvo
- 0.5 lata cerveza
- cantidad necesaria caldo de pollo
- cantidad necesaria agua
- 1 lata leche de coco
- 1 cucharada salsa de pescado
- cantidad necesaria chiles rojos picados
- cantidad necesaria cilantro
- cantidad necesaria cebolla morada
- cantidad necesaria arroz
Equipment
knifepanpotforkspoonblender
Tips
- You can use beef cheeks instead of pork cheeks.
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