Iberian pork cheeks glazed with Andalusian sugar cane molasses

Ingredients (For 4 servings)

2 onions
3 garlic cloves
4 carrots
8 Pork cheeks
1l of meat juice
Andalusian sugar cane molasses to suit your taste
Salt and black peppercorns to taste
2 bay leaves
1 litre of red wine
For the garnish: carrot and courgette.


Cortar la cebolla y la zanahoria a groso modo y fondear junto con el laurel, la pimienta en grano y el ajo, hasta que esté dorado.  Añadir el vino tinto y dejar reducir.
Clean the cheeks, salt and pepper them and mark them to seal them; Later, they are added to the saucepan, along with the water, the meat juice and the Andalusian sugar cane molasses. Let cook until tender. Take them out, pass the cooking broth through a chinois, and put it back on the heat, to leave it thick and flavourful.
Plating: sauté the vegetables cut into strips, so that they are al dente, place them on the plate and, on top, arrange the glazed cheeks.

Ignacio Carmona

Chef from Malaga. Currently, gastronomic coordinator of “Sabor a Málaga”. He has been chef and owner of the restaurants El Campanario de Ignacio and Manducare. He has advised and managed various restaurants in Malaga.

Fernando González

Founding chef of Manducare, contributing his knowledge in Palocortado (Malaga), Hotel Cortijo Chico and La Barra. Traditional cuisine with modern touches.