Pork Cheek And Chorizo Estofado Recipe

Cooking Directions

• STEP 1.In a large pot, heat some olive oil and brown the pork cheeks on all sides. Remove and set aside.
• STEP 2.In the same pot, add the chorizo and cook until it releases its oils and becomes crispy. Remove and set aside.
• STEP 3.Add the onions and garlic to the pot and cook until softened. Then, add the tomatoes and cook until they start to break down.
• STEP 4.Return the pork cheeks and chorizo to the pot. Add the red wine, beef broth, bay leaves, and paprika. Bring to a simmer and cover.
• STEP 5.Let the estofado simmer for about 2-3 hours, or until the pork cheeks are tender and the flavors have melded together.
• STEP 6.Serve the Pork Cheek and Chorizo Estofado hot, garnished with fresh parsley. Enjoy with crusty bread or over rice.

Cooking Tips

• For extra flavor, marinate the pork cheeks in red wine and spices overnight before cooking.
• If you can't find pork cheeks, you can substitute with beef cheeks or beef stew meat.
• To make the estofado spicier, add a pinch of cayenne pepper or chili flakes.
• This dish tastes even better the next day, so consider making it ahead of time and reheating for serving.

Storage and Serving

• Leftover estofado can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the estofado on the stovetop over low heat, adding a splash of broth or water to prevent it from drying out.
• Serve the reheated estofado with fresh parsley and a side of crusty bread or rice.