braised pork cheeks

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.

Scroll to Top