Menu · Meat
Pork cheek in Pedro Ximénez sauce (carrillada)
La Pilastra’s pork cheek in Pedro Ximénez sauce comes with raisins and cassava chips. It is a tender, slow-cooked dish with a sweet edge, and the crunch of the cassava adds contrast. It suits you if you like braised meat in sauce and enjoy a sweet-and-savoury balance.
What carrillada is
Carrillada is the cheek, a hard-working muscle that becomes tender enough to cut with a fork when cooked slowly. That is why it is a classic cut for stews in Andalusian cooking.
Pedro Ximénez is a sweet Andalusian wine made from sun-dried grapes; in a stew it brings notes of raisin and caramel. Here, the raisins on the plate echo that flavour and the cassava chips add a dry, crunchy counterpoint. For details of the house recipe, ask the team.
Pork cheek or oxtail?
These are the two meat stews on the menu. The pork cheek is the sweeter of the two, thanks to the Pedro Ximénez and raisins; the Ronda-style oxtail is the more traditional stew, served with fries. If there are two of you, ordering one of each to share is a good way to decide.
If you would rather have meat without a stew sauce, look at the Iberian pork presa, served with roasted red onion and baked potato.
What to order with it
A fresh starter balances the stew: the beetroot with Greek yoghurt or the tomatoes with tuna belly work well first. Everything else is on the menu.
For wine, ask the team or browse our selection of Ronda wines.
To combine at the table
Ronda-style oxtail stew
€26.50Slow-braised and served with fries.
Beetroot with Greek yoghurt
€17.90With mint, caramelised almonds and extra virgin olive oil.
Call to reserve
Book to try the pork cheek
Book by phone or WhatsApp with your day, time and number of guests.
We will confirm availability by phone or WhatsApp. · Opening hours 12:00 — 23:00
Get directions on Google MapsFrequently asked questions
Is the pork cheek in Pedro Ximénez sweet?
It has a sweet note from the wine and raisins, balanced by the crunch of the cassava chips. If you prefer a more traditional stew, the Ronda-style oxtail is the alternative.