An Iberian delicacy

Exquisite and easy to prepare, very nutritious, usually with tasty Iberian pork, with a fibrous texture, somewhat gelatinous, juicy and very tender, with a touch of the chosen wine flavour and its suitable vegetables and spices, the pork cheek is undoubtedly one of the most accepted Sevillian tapas.



1 kg of Iberian pork cheek, chopped
2 carrots
2 onions
1 tomato
4 cloves garlic
2 tablets of beef bouillon (or make a broth)
1 glass red wine (or any fine or odorous wine)
1 glass water
Olive oil
One Clove


Clean off the fat and gristle from the cheek, seasoning and sautéing it in some oil in the pressure cooker until it takes on its colour.  Remove.
Chop the carrots, onions and garlic and sauté in the same oil as used for the meat.  Add chopped tomatoes and poached vegetables with a bay leaf.
In a separate pan, reduce the wine with rosemary, thyme and some sugar.  Remove the bay leaf.  Remove the vegetables and crush, playing them in the pot with the pork cheek, wine, water, bay leaf, broth (or bullion), thyme, oregano and clove. Cover and cook for 15 minutes after the pressure cooker whistle has blown
Serve with potatoes, fried or cooked.

Interesting restaurants

Taberna Coloniales

Plaza del Cristo de Burgos, 19 954 50 11 37 www ver mapa


Plaza Pintor Amalio Garcia del Moral, 2 626 255 573 www ver mapa


C/Medalla Milagrosa, 3 954 35 10 07 www ver mapa

La Azotea

Calle Jesús del Gran Poder, núm. 31

955 11 67 48 www ver mapa

La flor de mi viña

C/ José Velilla, 7 954 564 252 ver mapa

Las Teresas

Calle Santa Teresa, 2 954 21 30 69 ver mapa