Cheeks stew with fig sauce

Have you had any left over dried figs Christmas? I propose to use them in this stew. It's a stew of meat, cheeks pork specifically, with a tender and honeyed texture and a thick and sweet sauce, which makes you delight in every bite.

She had never been very close friends with cheek pads, but I decided to cook them after trying a similar dish in a restaurant. What a good option! I have loved the result. I accompanied the dish with a mashed potatoes, that you can prepare following the indications in this regard (the final part) of our recipe of Broccoli and squash with mashed potatoes. By the way, I always leave the skin on potatoes, which is very healthy and tastes good. Of course, the puree is darker.

Cheeks stew with fig sauce

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A meat stew, specifically pork cheeks, with a tender and honeyed texture and a thick and sweet sauce with dried figs and Pedro Ximénez wine, which makes you delight in every bite.

• Ana Valdes

• Recipe type: meat
• Calories: 360
• Rations: 4

• Cooking time: 56M
• Total time: 56M

Ingredients

• 800 g of pork cheeks (or cheeks) cut into 2 pieces each
• 100 g garlic, peeled
• 250 ml (2 and a half cups) by Pedro Ximénez
• 30 g of fresh orange juice
• 1 tablespoon of lemon juice
• 1 meat stock cube (if you don't have it, you can skip it, but then add a teaspoon of salt)
• 50 ml water
• 10 dried figs
• 2 Bay leaves
• 70 g olive oil
• salt and pepper
• Mashed potato to accompany (with white rice, or with French fries, it is also very good)

Preparation

1. We heat the oil for 3 minutes, Varoma temperature, speed 1.

2. Add the garlic and fry them for 3 minutes, Varoma temperature, speed 1.

3. Season the cheeks and put them in the glass together with the bay leaf, the wine, the juices, the water, the figs and the stock cube (or salt). We program 50 minutes, Varoma temperature, spoon speed, left turn.

4. So the figs are undone and soft, they are mixed with the sauce. If you like them more whole and the sauce lighter, you can add them 10 minutes before the end of cooking.

5. We serve the meat with its sauce and accompanied by mashed potatoes, rice or French fries.

6. And to enjoy, it is delicious.

Equivalences with TM21

More information - Broccoli and pumpkin with mashed potatoes