For those who are not familiar with this cut chaps or carillera is one of the richest sections for cooking. Its meat, located on the sides of the head of pork or veal, slightly fibrous, very gelatinous and very tender.

There are many options for cooking the chaps and this time we have chosen to enjoy of its texture and flavor, combining only with some carrots and a little red wine to give body to the sauce.

It is very important that before cooking the limpiéis cheeks pulling slightly at home with a sharp knife the fine fabrics that cover on one side and deposits that may have become stuck. It is therefore important to ask not cut into your butcher, ask for whole pieces and after cleaning, the troceáis you at home.

Ingredients (for 3-4 people)

600-700 grams of Iberian Pork Cheeks
1 medium onion
1 clove of garlic
4 medium carrots
1/2 cup red wine
1 cup beef broth
A bay leaf
A little flour
Salt and pepper
Water
Virgin Olive Oil

Preparation Fabada

1. Clean and chop the chaps into medium pieces.
2. Season the pieces and roll in flour cheeks slightly.
3. Chop the onion as fine as possible and garlic in sheets.
4. Slowly sauté in a little oil until lightly browned.
5. Remove the pieces and set aside and let a little oil and add the chopped onion and garlic to sauté.
6. At ten minutes when lightly browned add the wine and reduce two or three minutes.
7. Then add the pieces of chaps and a glass of broth to cover them lightly.
8. Cover and let simmer for about 80-90 minutes.
9. Clean and chop the carrots and add to skillet.
10. Let simmer covered for another 30-40 minutes until the sauce reduces monitoring that will not stick.

Presentation

Emplata meat is accompanied by carrots and sauce