19 Comments

  1. Wandering Educators
    March 27, 2015 @ 12:05 am

    WOW. That looks AMAZING!!

    Reply

    • Elle Draper Elle Draper
      March 27, 2015 @ 9:44 am

      You must try it Jessie – it’s gorgeous!! x

      Reply

  2. Cat of Sunshine and Siestas
    March 27, 2015 @ 8:56 am

    One of my favorites! My boyfriend adds copious amounts of tinto, a bit of brandy and cloves to his, and I chip in with garlic mashed potatoes. What was I eating all of the years before carrillada?!

    Reply

    • Elle Draper Elle Draper
      March 27, 2015 @ 9:44 am

      Oh my – garlic mash!!!!! Must try that with it next time. Good call Cat! xx

      Reply

  3. Mary @ Green Global Travel
    March 28, 2015 @ 4:25 pm

    This recipe looks delicious. I’m not sure how to get a hold of pork cheeks, but it’s worth trying for this recipe. Thanks for sharing!

    Reply

    • Elle Draper Elle Draper
      March 28, 2015 @ 5:32 pm

      Have a chat to your local butcher Mary. If they get the entire animal in for cutting, then they may be happy to sell you something that mau not normally be available to customers.
      Good luck… and enjoy! x

      Reply

  4. Lillie
    March 29, 2015 @ 5:21 am

    DROOL… these look amazing! We don’t usually cook meat in our house, but may have to make an exception.

    Reply

    • Elle Draper Elle Draper
      March 29, 2015 @ 9:54 am

      They are so juicy and tender Lillie. Enjoy! E x

      Reply

  5. Aleah | SolitaryWanderer.com
    March 29, 2015 @ 9:28 am

    Looks really delicious. It reminds me of our pork adobo here in the Philippines.

    Reply

  6. Jane Walters
    March 29, 2015 @ 4:44 pm

    Hey Elle
    I’m going to cook this for Ms Piddock and Co, when I visit her in May.
    I guess that ‘drink the rest’ instruction will go without saying. ;-))
    Jxx

    Reply

    • Elle Draper Elle Draper
      March 29, 2015 @ 6:18 pm

      Ha ha ha. Probably best get some extra in too xxx

      Reply

  7. Alf
    May 19, 2015 @ 10:52 pm

    I remember having a version of this many years ago in the Old Town, Puerto del Carmen in Lanzarote. It was in a place called El Bodegon ( tablet won’t do accents) at the back of a restaurant called Puerto Viejo. The main restaurant overlooked the harbour plaza and catered mainly for tourists. The Bodegon was decorated to look like an old Spanish taproom ( Bodegon) with old barrels and dusty wine bottles ( good excuse for not being too fussy about dusting ). The Bodegons’ customers were mainly Spanish, and in the late evening mostly local Spanish business owners. Most of the staff didn’t speak much, or indeed, any English, which made it even more enjoyable using my then very lamentable Spanish ( as opposed to my now not so very lamentable Spanish) when trying to order some of the tapas dishes on display. It usually involved a bit of Spanglish pantomime, much to the amusement of some of the Spanish clientele. Some of the dishes were reasonably obvious as to their contents, others not so much, carrilladas ( pork cheeks ) was one of the latter. The version they served there looked more like large albondigas ( meatballs ) with a very thick boozy sauce, indeed, one of the waiters insisted they were very small bulls balls! It still didn’t put us off, they were absolutely gorgeous. One other thing always amused me about that place ( doesn’t exist any more unfortunately ), one of the Spanish managers spoke very good English but with a very pronounced northern accent. Seemingly, his wife came from Bolton and used to be his English teacher, however, his mother in law was the origin of many Les Dawson jokes, alledgedly!

    Reply

    • Elle Draper Elle Draper
      May 21, 2015 @ 12:19 am

      I enjoyed reading that. I know the place you mean too! x

      Reply

  8. Sandy Fry
    June 12, 2015 @ 2:32 pm

    Waht are pigs cheeks called in Spanish please

    Reply

    • Elle Draper Elle Draper
      June 19, 2015 @ 2:35 pm

      Sorry for the delay in replying, Sandy. They are “carriladas” in Spanish. Carriladas de cerdo for pork… and carriladas de ternera for beef (which are much bigger and very rich and juicy). Elle x

      Reply

  9. Lourdes
    January 17, 2016 @ 11:39 am

    Hi I cooked the cheeks for the first time about a month ago and they were delicious. Surely I will do them again. Try them you won’t be disappointed.

    Reply

    • Elle Draper Elle Draper
      January 17, 2016 @ 1:48 pm

      Ooh – you have me craving it again! E x

      Reply

  10. Jackie
    June 21, 2016 @ 12:40 am

    Mmmmm. I love pigs cheeks. Might have to try this one. x

    Reply

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