Spanish Pig Cheeks recipe

Today we want to share with you a typical Spanish recipe: Pig Cheeks with red wine sauce.
We love to prepare this dish and although many people believe it is difficult, it actually just requires good produce and some time. We hope that after reading this recipe you can agree with us that it is not that complicated. You will be able to prepare an amazing dish for any special occasion!

The recipe will show you how to recreate this incredible dish by achieving the most tender meat you’ve ever seen and an incredibly velvety red wine sauce.

What do you think? Shall we prepare it?


Pig’s Cheeks in an amazing sauce

In this delicious recipe, you will learn how to prepare some Spanish “Pig’s Cheeks in a red wine sauce”. A typical dish from the mainland that you will love.
With some easy to find ingredients, you will prepare an amazing dish.
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Main Course
Cuisine Spanish
Servings 2 people


  • 4 Pig's Cheeks
  • Flour
  • 1 carrot
  • 1 onion
  • 1 red pepper
  • 2 garlic cloves
  • Olive Oil
  • Red Wine (1 glass)
  • Beef Stock (half litter)
  • 2 bay leaves
  • Salt and Pepper to taste
  • French Fries or mash potatoes as a side


  • Cut into small chunks:
    – 1 carrot
    – 1 onion
    – 1 red pepper
    – 2 garlic cloves
    Put all the ingredients in a shallow pot. Add some olive oil and at high heat, cook the vegetables for about 5 minutes so they get a little bit of caramelisation.
  • Pigs Cheek are a very tasty cut, but they have a lot of fat that we don't need for this recipe. You can keep some though.
    Once you have clean it, we recommend making some superficial cuts in the meat, to expose more surface to the cooking liquid and make them tenderer.
    After that, coat the pieces with flour.
  • Now we need to sear the pig cheeks.
    For that, heat some oil in a frying pan over high heat. Add the meat, one at a time, and make sure all sides get golden brown.
  • Once the vegetables have gotten some light brown clour on their surface, we need to add the following ingredients to the pan:
    – 1 glass of red wine
    – 1 L of beef stock.
  • In the same pot, we add:
    – Two bay leaves.
    – The pig’s cheeks.
    Keep the pot at medium heat for at least 2 hours. Add more stock if there´s not much liquid at some point.
  • After two hours of cooking, remove the meat from the pot and check if it is tender with a fork.
    If it is not soft enough, put the pieces back in the pot and continue cookinuntil it achieves the tenderness that you want.
  • Once the pig’s cheeks are ready, we need to blend the vegetables to prepare the sauce.
    For that, put the content of the pot (stock and vegetables) into a tall glass, and blend it until it becomes a soft, velvety sauce.
  • Add the liquid into the pot, and reduce at high heat until you get the density that you want.
    This is the moment to adjust with salt and pepper to taste.
    For the last 10 minutes of cooking, add the meat into the pan so it absorbs all the flavours.
  • As a side, we like to prepare some French fries… but it also goes really well with mash potatoes.
    Remember to add salt just after you have removed them from the oil!
    You should do this step about 5 minutes before serving the dish so that everything stays warm for plating.
  • And that’s it! You have everything ready to serve!
    Just put the pig’s cheek on the plate, with a little bit of the sauce on top, and add some fries.
    We hope you like it!


  • If you want to reduce the cooking time by half, you can use an Instant pot.
Keyword Spanish Recipe, traditional recipe

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