Preparation

Clean meat well and remove excess skin and fat. Season with salt, paprika, thyme, bay leaves, sliced ​​garlic, 1 tablespoon of olive oil and 2 tablespoons of water. Stir well to wrap the meat in the marinade. Leave to stand for about 2 to 3 hours, or if you prefer overnight.
Connect the oven to 180º C.
Bring a skillet to the heat with the remaining oil and brown the meat on one side and the other.
Transfer the cheeks to an ovenproof dish, add the black beer and the marinade and bake for about an hour and a half to two hours, watering from time to time, with more beer whenever necessary (so as not to let it dry). At the end, the meat should be very tender and the sauce should be thick. If the sauce is too liquid, reserve the meat and bring the sauce to a boil to thicken.

Serve with mashed potatoes and sautéed vegetables.

Ingredients

  • 10 pork cheeks
  • 5 cloves of garlic
  • 2 tablespoons of water
  • 6 tablespoons of olive oil
  • 1 teaspoon paprika
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 stout-type black beer
  • salt to taste