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.