The recipe I bring you today is sure you will love it. It is a dish full of contrasts and textures that will delight the diners who try it.
If you accompany it with a simple white rice, it will become a complete dish. Try it. I am sure you will not regret it.
I leave you here some comments that complete the instructions I have given you in the recipe video.
The tomatoes I have used in the recipe have been whole canned tomatoes and I have removed the seeds, but you can use natural tomatoes or sieved tomatoes, but do not use fried tomatoes because it can significantly change the result of the recipe.
As for the mushrooms, I have used frozen mushrooms, but if you have fresh mushrooms much better. Canned mushrooms, in their natural state, will also be perfect.
If you do not have access to rancio wine, use a dry white wine. It is not the same but your recipe will not lose quality.
Cooking times are approximate. Depending on the type of stove you have or the casserole it may take more or less time. The best is that the sofrito is well cooked, to the point that it loses all its water and is thick and the cheeks are very soft.
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Here are the ingredients:
6 pork cheeks
400 gr mushrooms
150 gr seedless raisins
2 onions
4 garlic
500 gr of tomatoes
2 cups of rancid wine or dry white wine
1 cup olive oil
Ground black pepper
Salt to taste
Bon Appétit
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