The Iberian Pig is a modern Spanish restaurant that's been a fixture in downtown Decatur. Now a new location is opening up in Buckhead and Executive Chef John Castellucci stops by Good Day Atlanta to show us how to whip up one of their signature dishes pork cheeek tacos.
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The Iberian Pig
Pork Cheek Taco Recipe
Braised Pork Cheeks
• 10 lbs pork cheeks
• 6 yellow onions large dice
• 1 cup pimenton
• 2 cups red wine
• ½ cup tomato paste
• 10 garlic cloves minced
• 1 head of celery
• 6 large tomatoes large dice
• 6 large carrots large dice
• 6 bay leaves
• ½ gallon meat or chicken stock
• Salt to taste
Salt the pork cheeks heavily and sear them in a sauté pan. When they have browned nicely all-around place them in a braising dish.
In the same pan add the vegetables and garlic and sweat them down until onions become translucent. Add tomato paste and continue to cook 2-3min. Deglaze with red wine and let reduce. Add stock, bay leaves, and bring to simmer.
In braising pan, put vegetables and stock then add pork cheeks. Make sure the liquid comes up ¾ of the way up the cheek. Cover the braising pan with foil and cook in the oven at 275 degrees for 4 hours. The pork cheeks should pull apart easily once it is cooked. Adjust the seasoning with salt.
Using tongs break apart the pork cheek into pieces so that will it will fit in the taco shells.
• 4 avocados (peeled and de-seeded)
• 2 limes (juiced)
• 1/4 red onion
• 1 roasted jalapeno (no seeds)
• ½ cup extra virgin olive oil
• ½ bunch of parsley
• 1 bunch of cilantro
• ½ cup water
Add all ingredients in blender except oil, emulsified with oil.
• 10 ears corn, grilled and cut off cob
• 2 cups small dice piquillo peppers
• 1 cup brunoised shallots
• ½ cup chopped parsley
Mix all ingredients in bowl.