4 People
Duration: 1h preparation + 5h oven time
Ingredients:
4 Iberian pork cheeks
1 sweet onion
1.5 litres light lager
Oregano
Mashed potato flakes
10 ml EVOO
Squid ink spaghetti
Preparation:
Cut the onion into julienne strips and place layers of onion and meat alternately on an oven dish. Pour beer on top and add salt and oregano. Bake in a dry oven at 140ºC for 5 hours.
Leave to cool and transfer the cheeks to another dish.
Reduce the remaining juices by half and set aside.
Cook the spaghetti and fry until crispy.
Place a bed of onions on the plate, put a piece of cheek on top and season with the reduced juice.
Finish with a little mashed potato and crispy spaghetti.
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