Carrillada Ibérica en Cama de Azafrán con Crujiente de Jamón y Reducción de Pedro Ximénez

Prepare the Pork Cheeks: Pat the Ibérico pork cheeks dry with paper towels. Season generously with salt and freshly ground black pepper.

Sear the Pork: Heat 1 tablespoon of olive oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Sear the pork cheeks in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the seared cheeks and set aside.

Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery. Sauté over medium heat for 8-10 minutes until softened and lightly caramelized. Add the minced garlic and smoked paprika, cooking for another 1 minute until fragrant.

Deglaze: Pour in the dry red wine and 50 ml of Pedro Ximénez sherry. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook for 5 minutes until the wine has reduced by half.

Braise the Pork: Return the seared pork cheeks to the pot. Add the beef broth, thyme sprigs, and bay leaves, ensuring the cheeks are mostly submerged. If not, add a little more broth or water. Bring to a gentle simmer.

Oven Braising: Cover the Dutch oven tightly and transfer it to a preheated oven at 150°C (300°F). Braise for 3 to 3.5 hours, or until the pork cheeks are incredibly tender and can be easily shredded with a fork.

Prepare the Saffron Potato Purée: About 30 minutes before the pork cheeks are done, place the potato chunks in a pot and cover with cold, salted water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain thoroughly.

Finish the Purée: Return the drained potatoes to the dry pot. Add the whole milk, unsalted butter, and the steeped saffron threads (with their liquid). Mash the potatoes until smooth and creamy, seasoning with salt to taste. Keep warm.

Make the Pedro Ximénez Reduction: Once the pork cheeks are tender, carefully remove them from the pot and set aside, covered, to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all liquid. Discard the solids. Skim any excess fat from the surface of the liquid.

Reduce the Sauce: Bring the strained braising liquid to a simmer over medium-high heat. Add the remaining 100 ml of Pedro Ximénez sherry. Reduce the liquid until it has thickened to a syrupy consistency, about 15-20 minutes. Taste and adjust seasoning if necessary.

Prepare Crispy Jamón: While the sauce reduces, place the slices of Jamón Ibérico on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 5-7 minutes, or until crisp. Watch carefully as it can burn quickly. Remove and let cool, then break into shards.

Plate the Dish: Spoon a generous bed of saffron potato purée onto each serving plate. Place a tender Ibérico pork cheek on top of the purée. Drizzle generously with the Pedro Ximénez reduction. Garnish with crispy Jamón Ibérico shards and a sprinkle of fresh parsley. Serve immediately.