Bochechas de porco em Vinho Tinto (com puré de batata doce)
• 1 kg (2.2 lbs) pork cheeks
• 3 cloves of garlic, thinly sliced
• 1 large onion, sliced
• 1 bay leaf
• 1 large carrot, thinly sliced
• 2 ripe tomatoes, in chunks
• 4 tbsp tomato puree (passata)
• 100 ml (3.4 fl oz/½ cup) olive oil • 1 tsp ground cumin
• 1 tsp smoked ou regular paprika
• salt and black pepper, to taste
• 250 ml (8.5 fl oz/1 cup) water
• 250 ml (8.5 fl oz/1 cup) red wine (good quality)
• fresh coriander, to taste
• 4 slices of rustic bread, toasted
• 4 sweet potatoes • Preferably use a clay or cast iron pot.
• Sweet potato mash is made by cooking the peeled potatoes in chunks in salted boiling water.
Then drain and blend in the food processor until soft and season to taste. No milk needed.
• You can use regular mashed potatoes, but use a masher, not the food processor, otherwise it will be gooey. Pork Cheeks in Red Wine with Sweet Potato Mash Pork cheeks (whole) in the bottom of the pot Garlic Onion Bay leaf Carrot Tomatoes Tomato puree Olive oil Black pepper Ground cumin Paprika Coarse salt Water Red wine Fresh whole coriander Mix Place parchment paper against the mixture Cover with a lid and marinate in the fridge overnight if it is for lunch, or during the day if it is for dinner. 4 hours before serving, cook in a preheated oven for 3 hours at 160º C/320º F, covered. After that time, remove the lid and parchment paper and cook for another hour, uncovered raising the oven temperature to 180º C/350º F. The meat is super tender Serve over a slice of toasted rustic bread Sprinkle with fresh chopped coriander and a sweet potato mash Pork Cheeks in Red Wine with Sweet Potato Mash