Tacos of cheeks with curry sauce

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Tacos of cheeks with curry sauce.

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Tacos of cheeks with eggplant and coconut sauce with curry of Bio Sun Mediterranean

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Ingredients

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1 jar of eggplant and coconut sauce with curry of Bio Sun Mediterranean

4 pork cheeks

Vegetables (2 carrots, 1 leek, 1 onion, 1 tomato, 1 green pepper, 1 head of garlic)

Olive oil

Salt

500 ml red wine

Spices (cloves, black pepper, bay leaf, thyme and rosemary)

Basil and coriander leaves

Peeled peanuts

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Preparation

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For four persons:

1. Cut the vegetables and arrange on a tray with a splash of oil and bake at 180 ° for 30-40 minutes until golden brown.
   In a saucepan, brown the cheeks previously salted and floured. When we have gilt the meat, add the vegetables, the red wine, cover with water and incorporate the spices (clove, black peppercorns, bay leaf, thyme and rosemary).
2. Once it begins to boil, we defoam the stew and cook for an hour and a half (the cooking time will depend on the size of the cheeks). Remove the cheek pieces and let cool. We reserve the remaining broth of the cooking.
3. When the cheeks are warm, we crumble with the hands removing bones and fat. In a film paper, we put the crumbed meat of the cheek in the center and roll up to obtain a cylinder of about 8-10 cm in diameter. We booked these cheek rollers in the fridge.
4. Once the cheek roll is cold, cut a block of about 8cm and mark in the pan with a little oil on the flat sides and heat in the oven for 8 minutes at 180 °. We have the cheek-plate taco on a plate, we spread it with eggplant and coconut sauce with curry of Bio Sun Mediterranean and topped with peeled peanuts and the basil and cilantro leaves seasoned with a drizzle of olive oil and salt.

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