Carrillatro recipe

The most popular Carrillatro recipe I’ve come across uses the signature duo of Spanish cuisine: Cumin and Paprika (Paprika, or Pimentón in the local language). People have always argued about whether to use white wine or red wine to cook officially, but forgot to tell each other how each version is delicious in its own way. I still choose red wine, because I like the fat melted from the fat fibers combined with the acrid and slightly sour taste typical of fermented grape juice with whole skin and seeds. But the crisp and clean sour taste of white wine is also not a bad choice to balance pork fat. Fat and thin veins gradually dissolve into the water, leaving the fibers are stained red and the sauce is thick, glue rich in aroma. It smells sweet and sweet of cinnamon, the pungent but pungent aroma of paprika and a bit of cumin as an anchor keeps the other flavors together and intermingles like a passionate dance. A warm taste drifted down his throat, and soothed his mind, despite the gloomy wind and rain outside, like a flamenco dance blazing against the shadow of the late afternoon sun.


2 tbsp olive oil
200g onions, diced
500g pork cheeks, cut to taste
1 Tbsp flour
3 cloves garlic, finely sliced
½ tsp cumin powder
½ tsp smoked paprika
pap tsp cinnamon powder
120 ml red wine
500 ml beef juice
5 flat parsley branches, cut

into the kitchen Let’s go:

Step 1. Heat the oil in the saucepan, add the onion with the garlic and stir fry continuously until the color changes. Reduce heat to low and sauté until onion turns slightly brown, then take out to separate.

Step 2. Mix a pinch of salt and pepper into the flour, cover the sides of each piece of meat with the flour mixture so that the dough sticks to a thin layer on the meat.
Step 3: Fry the meat to brown, can be divided into many batches to ensure uniformity in color.
Step 4: Add all the sautéed onions to the pan with meat, add spices and seasoning with salt and stir well.
Step 5: Add the wine and scrape off the bottom of the pan, scrape away 1/3 of the original, add beef broth and bring to a boil gently, cover and lower heat.
Step 6: Heat the mixture for 2 h, until the meat is tender and the fibers can be easily separated. Season with salt and pepper to fit the taste, lay out a plate and parsley leaves, lie and open a bottle of delicious wine to enjoy.

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