carrillada – aka stewed pig’s cheeks
Carrillada is one of those very traditional dishes that can range from rustic homestyle comfort food to exquisite gourmet delicacy. The pig’s cheeks are slow-cooked on low heat for several hours (chef Claudia at the now-defunct Bar Jano used to cook hers for nine hours!) and the result is tender, juicy, melt-in-your-mouth deliciousness. The best of the best is made from the acorn-fed Iberian black foot pig, and five of the best that keep me going back for more can be found at these restaurants:
La Azotea, Bodeguita Romero, Eslava, Las Golondrinas and Albarama.
Or you could try making them yourself.
Where is your favourite spot for carrillada ibérica?