Pork cheeks with Pedro Ximénez sauce

Season the cheeks with salt and pepper, dredge them in flour and brown them in a pot (fast) with oil. Once browned, remove and set aside.

In the same oil used to sauté the cheeks, fry the onion, carrot and garlic. Once poached add the grated tomato and the bay leaves and let everything poach together, add the wine and let it evaporate.

Add the cheeks to the sauce, cover with water and bring to a boil. Cover the pot and cook for about 15 minutes.

Once cooked, remove the cheeks, bay leaves, beat the broth with a blender, put the cheeks back in the pot and cook for a few minutes and ready. They can be served with mashed potatoes, roasted potatoes...