Orange-braised Aljomar Iberico Pork Cheeks

Ingredients

• 8 Aljomar Iberico pork cheeks
• Pinch of saffron
• Juice of 2 oranges and zest of 1 orange
• 1 cinnamon stick
• 1 tablespoon honey
• 1c/c de mostaza de Dijon
• 1c/s de cilantro picado
• 2c/s de aceite de oliva V.E
• Sal
• Pimienta negra R.M

Method

Prepare the marinade the night before. In bowl, combine orange juice, zest, honey, cinnamon, Dijon mustard and saffron.

Season both sides of pork cheeks with salt and pepper. Place in bowl with marinade. Cover bowl with plastic wrap and refrigerate overnight.

The next morning, drain the liquid from the marinade and set aside.

Heat olive oil in oven-proof pan.

Sear meat on both sides until golden brown. Add the reserved liquid from the marinade. Cover and place in pre-heated oven (180º C / 355º F) for an hour and a half. Turn and baste with the liquid every 20 minutes. After the elapsed cooking time, carefully pierce the meat with a paring knife to test for doneness.

The meat should be very tender. If the meat seems to resist, leave in oven a while longer Sprinkle chopped cilantro and serve.