Name: Sherry-braised pork cheeks
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Yield: Serves 2 or 4 as tapa
Cuisine: Spanish
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 fat garlic cloves crushed; ½ tsp ground cumin; 1 tsp sweet smoked paprika; 150ml medium dry sherry; 500ml beef stock; handful flat-leaf parsley leaves picked; handful toasted flaked almond

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Sherry-braised pork cheeks

Sherry-braised pork cheeks

Caroline Hire – Food writer

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Serves 2 or 4 as tapa

Easy

Prep: 10 mins

Cook: 2 hrs and 15 mins

A star rating of 4.7 out of 5.39 ratingsRate

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Cook this offcut of pork in a Spanish-inspired sauce of sweet sherry, cumin, paprika, parsley and almonds- it's a great addition to a tapas spread

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Ingredients

Nutrition

Units:

MetricUS

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 fat garlic cloves

crushed
½ tsp ground cumin
1 tsp sweet smoked paprika
150ml medium dry sherry
500ml beef stock
handful flat-leaf parsley

leaves picked
handful toasted flaked almond

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Nutrition: per serving

kcal380
fat20.7g
saturates6.8g
carbs9.2g
sugars3.9g
fibre2.1g
protein27.7g
salt0.6g

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 lighty 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.

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A star rating of 4.7 out of 5.39 ratings

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