Mar Fernandez

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Recipe of Iberian Cheeks with Old Wine with Avocado Puree

Iberian Cheeks with Old Wine with Avocado Puree

30 mins
1h 30 mins
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This delicious dish prepared from pork with a touch of red wine and vegetables is perfect for any occasion. Accompany it with an exquisite avocado puree that will perfectly complement its rich flavor.
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3 portions
  • 6 pork, (Iberian cheeks)
  • 4 carrots
  • 1 tomato
  • 1 leek
  • 1 green bell pepper
  • 1 red pepper
  • 4 garlic
  • 1/2 cups fennel
  • 750 milliliters wine
  • 2 cups flour
  • to taste salt and pepper
  • 1 avocado, (for the puree)
  • 1/2 kilos potato, (for the puree)
  • 75 milliliters cream, (for the puree)
  • 1 lemon, (for the puree)
  • 1 onion, chopped (for mashed)
  • 1/3 cups oil, (for the puree)


We pepper the cheeks and we pass them through flour and we have to fry in a pot with little oil. After passing them through the oil, we take them out and reserve them. In the same pot add the chopped vegetables, which will fry, then add the wine and a little water to cover. Introduce the cheeks again and let cook over low heat for 1 hour.
We proceed to make the avocado purée: Cook the potatoes for 20-25 minutes. Once cooked pass through the pastry and add the freshly chopped fresh onion, lemon juice, avocado and cream, salt and pepper and stir very well until everything is homogeneous, as you will see I have left the avocado not long past, like it more like that and we have it ready. When the cheeks are ready we are ready to serve with the vegetables and mashed potatoes.


When the cheeks are ready we are ready to serve next to the vegetables and the mashed potatoes in a nice and colorful dish. Remember to always surprise your guests.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Cris Ra Ga
10/04/2014 13:47:09
A través de iOS Buena

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