Name: Grandma's recipe pork cheeks
Total time: 140 min
Yield: 4
Cuisine: española
Ingredients: 4 pork cheeks; 2 green peppers; 2 red peppers; 2 medium onions; 1 eggplant; 2 potatoes; Laurel; Thyme; 1 glass of red wine; Olive oil; Pepper; Salt

Today I bring you a recipe that had been on my mind for a long time. Oven-roasted pork cheeks , well made and with a good accompaniment, they are an exquisite and economical dish.

The only drawback (which is why it took me so long to make it) is the time you should dedicate to the kitchen. Maybe it happens to you like it did to me, and you have a job and you can't spend a whole morning in the kitchen pampering this dish.

I finally found a free Sunday morning, I got up at 10, had breakfast and locked myself in the kitchen to prepare this meal.

There are many variants. You can add Brandy instead of red wine or you can also add other vegetables such as zucchini or carrot. I also recommend adding mushrooms as it gives a delicious touch to that dish.

You should not be impressed by the 2-3 hours What will you do in the kitchen? With this preparation time you may think that it is a very difficult recipe to make.

In fact, most of the time is spent cooking in the oven so you can take advantage of it to do other housework.

But yes, keep an eye on the cheeks since if you make them too much or too little they will not be tender enough. The goal is for the pork to melt in your mouth as you eat it!

So now you know, save yourself a Sunday morning and surprise your family, your friends or your partner with this delicious dish of oven-roasted pork cheeks with vegetables and potatoes!

How to make baked pork cheeks

The first step is to make a cross-shaped cut on all the cheeks and add a little salt and pepper.
Preheat the oven to 250ºC. We put the pork cuts with salt and pepper in a baking dish.
While the oven heats up we will cut the different vegetables that we have bought.
Peel the onion and chop it into small pieces. We can also cut it in juliana.
We open the green and red peppers in half, pour water inside and remove the seeds from inside. We cut them into strips.
We wash and cut the eggplant into thin slices to make it easier to cook.
We peel the potatoes and cut them in slices. They can also be cut into dice if preferred or any other type of shape.
Once the oven is at the correct temperature, we add the dish with the pork cheeks and wait 30-35 minutes. There are people who like to paint the pieces of pork with a little butter. This step is optional.
After 30-35 minutes we lower the oven to 200 ºC. We remove the cheeks for a moment and make a bed with the potatoes and onion underneath.
We add the pork cheeks again and add the rest of the vegetables. In this step we can pour the glass of red wine over it.
We add the herbs. I have chosen thyme and bay leaf but we can also add, for example, rosemary leaves.
We put the dish back in the oven and wait 30-35 more minutes.
After this time we turn the cheeks, add about two glasses of water and put them back in the oven for another half hour.
After this time we check if the vegetables are cooked. If so, we remove the vegetables leaving the juice with the cheeks. Let roast 20-25 more minutes.
It is important at all times to check the state of the cheeks and ensure that they do not overcook. The specific time depends on many factors.
Once the indicated time has passed, we take the cheeks out of the oven, serve them on 4 plates and add the vegetables that we had previously separated.
All that remains is to enjoy this delicious dish of roasted cheeks with vegetables!

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