As bochechas de porco preto são um corte de carne incrivelmente tenro e saboroso, que quando cozinhado lentamente se desfaz na boca. Nesta receita, a riqueza da carne é perfeitamente equilibrada pela doçura e acidez de um puré de maçã caseiro. A combinação com os aromas de legumes, vinho tinto e vinho do Porto resulta num prato sofisticado e profundamente reconfortante, ideal para uma refeição especial.

Ingredientes

  • 4 bochechas de porco preto
  • ½ maçã Reineta cortada grosseiramente
  • ½ pêra Rocha corada grosseiramente
  • 4 Chalotas
  • ½ cenoura cortada grosseiramente
  • 3 dentes de alho finamente picados
  • ½ alho francês cortado grosseiramente
  • 250ml vinho tinto
  • 125ml vinho do Porto Tawny
  • 100ml de água
  • Sal e pimenta qb
  • Para o puré de maçã:
  • 4 Maçãs Reineta
  • Sumo de 1/2 limão
  • 1 Ch sopa de manteiga

Preparação

  1. Numa panela coloque uma noz de manteiga, um fio de azeite e caramelize os legumes e as frutas
  2. Entretanto tempere as bochechas com sal, junte-as aos legumes e deixe que também elas caramelizem.
  3. Acrescente o vinho tinto, o vinho do Porto e a água, quando o líquido levantar fervura coloque a tampa na panela e deixe cozinhar em lume brando durante 3 horas, no final reserve as bochechas.
  4. Passe o caldo no passador e reduza em lume brando até ficar denso e bem ligado. reserve.
  5. Para o puré de maçã leve a lume brando as maçãs cortadas em pedaços, adicione o sumo de limão, deixe cozinhar lentamente até obter a textura ideal e no final acrescente a manteiga mexendo muito bem.
  6. Numa frigideira com um pouco de manteiga, salteie as amêndoas laminadas até ficarem ligeiramente torradas, acrescente uma pitada de flor de sal e reserve.
  7. Emprate, colocando no fundo do prato o puré de maçã, as bochechas de porco preto, regue com o molho de carne, junte as amêndoas torradas, uma fatia de pão frito em azeite, decore com um ramo de tomilho limão

Here is the recipe, translated with care from our kitchen to yours, for a truly memorable meal.

Black Iberian Pork Cheeks with Apple Purée

This dish is a celebration of one of Portugal’s most prized ingredients: the Black Iberian pig, or Porco Preto. This free-range animal, famous for feeding on acorns, yields meat that is exceptionally marbled, tender, and intensely flavourful. The cheeks, in particular, are a lean cut that becomes incredibly succulent and soft when slow-braised, making them a true delicacy in Portuguese cuisine.

The classic pairing of rich pork with the sweet tartness of apple is elevated here to new heights. A smooth, homemade apple purée cuts through the richness of the meat, providing a perfect balance of flavours. The braising liquid, a deep and aromatic combination of red wine and Tawny Port, reduces to a luscious, glossy sauce that coats the meat, fruits, and vegetables, creating a dish that is both rustic and deeply sophisticated.

Patience is the key ingredient in this recipe. The long, slow cooking process is essential to break down the connective tissues in the cheeks, rendering them melt-in-your-mouth tender. The final touches of toasted almonds and a slice of crispy fried bread add a delightful textural contrast to the soft purée and tender meat, making for a truly complete and satisfying dining experience. This is the perfect dish for a special occasion or a comforting Sunday lunch.

Ingredients

  • 4 Black Iberian pork cheeks
  • ½ Reineta apple (or Bramley/Granny Smith), roughly chopped
  • ½ Rocha pear, roughly chopped
  • 4 Shallots, peeled
  • ½ carrot, roughly chopped
  • 3 cloves of garlic, finely minced
  • ½ leek, roughly chopped
  • 250ml red wine
  • 125ml Tawny Port wine
  • 100ml water
  • Salt and pepper, to taste
  • Olive oil and butter, for cooking
  • For the apple purée:
  • 4 Reineta apples (or Bramley/Granny Smith)
  • Juice of 1/2 lemon
  • 1 tbsp butter
  • For Garnish:
  • Sliced almonds
  • Fried bread slices
  • Lemon thyme sprigs

Preparação

  1. In a large pot or Dutch oven, heat a knob of butter and a drizzle of olive oil. Add the chopped vegetables (shallots, carrot, leek) and fruits (apple, pear) and cook until they begin to caramelize.
  2. Meanwhile, season the pork cheeks generously with salt. Add them to the pot with the vegetables and allow them to brown and caramelize on all sides.
  3. Pour in the red wine and the Port wine. Let the alcohol bubble and evaporate for a minute, then add the water. Once the liquid comes to a boil, reduce the heat to low, cover the pot, and let it cook gently for 3 hours, or until the cheeks are fork-tender. Once cooked, carefully remove the cheeks and set them aside.
  4. Strain the cooking liquid through a fine-mesh sieve into a clean saucepan. Bring the sauce to a simmer over low heat and allow it to reduce until it has thickened and become a glossy sauce. Set aside.
  5. To make the apple purée, peel, core, and chop the apples. Place them in a saucepan with the lemon juice and cook over low heat, stirring occasionally, until they are completely soft and have broken down. Stir in the butter until melted and well combined. For a smoother texture, you can blend the purée.
  6. In a dry frying pan, toast the sliced almonds over medium heat until lightly golden and fragrant. Add a pinch of flaky sea salt and set aside.
  7. To serve, spoon a generous amount of apple purée onto the bottom of each plate. Place a pork cheek on top and drizzle generously with the reduced sauce. Garnish with the toasted almonds, a slice of fried bread, and a sprig of lemon thyme.