Bochechas de Porco 🐷 (Pork cheeks), considered one of the noblest parts of the pig and an Alentejo heirloom. They offer a delightful meat known for its tender and juicy texture.
The bochechas is a cut of pork or beef from the muscles of the face. It corresponds to the fatty parts found on both sides of the face. It is a very tender and gelatinous meat, ideal for making sauces.
Ingredientes – 8 Pessoas | Ingredients – 8 People
- 6 Bochechas de Porco (6 pork cheeks)
- 2 Cenouras Médias (2 medium-sized carrots)
- 1 Cebola Média (1 medium-sized onion)
- 2 Dentes de Alho (2 garlic cloves)
- 3 Colheres de Sopa de Polpa de Tomate (3 TBsp of tomato pulp/puree)
- 1 Folha de Louro (1 bayleaf)
- Vinho Branco q.b (white wine to taste)
- Sal q.b. (salt to taste)
- Pimenta q.b. (pepper to taste)
- Azeite q.b (olive oil to taste)
Preparação | Preparation
1 – Comece por temperar a carne com sal e pimenta e reserve. (Start by seasoning the meat with salt and pepper and set aside.)
2 – Leve a cebola e os alhos picados com um fio de azeite e deixe alourar. (Sauté the chopped onion and garlic in a drizzle of olive oil and let them brown.)
3 – Corte a cenoura em cubos e adicione ao tacho mais a folha de louro e deixe cozinhar um pouco. De seguida adicione a polpa de tomate e deixe refogar. (Dice the carrot and add to the pan adding the bay leaf and cook for a while. Then add the tomato pulp and let it sauté.)
4 – Incorpore a carne até ganhar côr. (Add the meat until it turns colour.)
5 – Vaporize com o vinho branco e adicione água deixando cozinhar por 1 hora até a carne ficar tenra e o molho apurado. (Spray with white wine and add water and simmer for 1 hour until the meat is tender and the sauce is refined. )
6 – Sirva com batata cozida. (Serve with boiled potatoes.)
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