Pork cheeks in Brandy and Red Pepper Sauce.

Elaboration:

1. Prepare the cheeksClean the cheeks well of any excess fat or skin. Season them with salt and pepper and lightly flour them.
2. Sealing the cheeksIn a large pan, heat a good splash of olive oil over medium-high heat. Brown the cheeks on all sides to sear them. Once browned, remove and set aside.
3. Prepare the sofritoIn the same pan, add a little more oil if necessary. Sauté the onion, garlic, red pepper (or piquillo peppers) and carrot, all chopped into small pieces, for about 10 minutes, until soft.
4. Add the brandyAdd the brandy to the pan and allow to reduce for a few minutes to evaporate the alcohol.
5. Cooking the cheeksPut the cheeks back in the pan and add the paprika and bay leaves. Pour in the beef stock to cover the cheeks. Simmer for about 2 hours, or until the meat is tender and falls apart easily.
6. Grind the sauceOnce the cheeks are cooked, remove them from the pan and blend the sauce with a blender until smooth and free of lumps. Return the cheeks to the pan with the sauce and cook for a few more minutes to integrate the flavours.

Additional advice:

• If you want to reduce the cooking time, you can prepare the cheeks in a pressure cooker, reducing the time to about 45 minutes.
• Be sure to cook on a low heat so that the cheeks are very tender and absorb all the flavour of the sauce.
• If you prefer a lighter sauce, you can strain it after mashing to remove any remaining vegetables.
• For a spicy touch, add a chilli pepper to the stir-fry.