Spanish Sherry-Braised Pork Cheeks
The perfect addition to a wonderful tapas spread, this offcut of pork is cooked in a Spanish-style sweet sherry sauce, with cumin, paprika, parsley and almonds.
Prep time: 10 mins | Cooking time: 2 hrs 15 mins
INGREDIENTS
- Olive oil for frying
- 1 large onion, finely chopped
- 600g pork cheeks, excess fat trimmed and cut in half
- 1 tbsp flour, seasoned with salt and pepper
- 2 large garlic cloves, crushed
- 1 tsp group cumin
- 1 tsp sweet smoked paprika
- 150ml medium dry sherry
- 500ml beef stock
- Handful of flat-leaf parsley, leaves picked and roughly chopped
- Handful of toasted flaked almonds for garnish (optional)
- Salt and pepper, season to taste
METHOD
STEP 1
Heat 1 – 2 tbsp olive oil in a large pan then add the onion. Cook gently for 10 – 15 minutes until softened and lightly coloured. Remove and set aside.
STEP 2
Toss the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. Brown the pork cheeks all over in batches. Turn the heat down to medium.
STEP 3
Return all the pork and the reserved onions to the pan. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours.
STEP 4
Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.
STEP 5
Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.