Sherry-braised pork cheeks

Sherry-braised pork cheeks

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(7 ratings)

Prep: 10 mins Cook: 2 hrs, 15 mins

Easy

Serves 2 or 4 as tapa
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

Nutrition and extra info

Nutrition: per serving

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

  • olive oil, for frying

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 600g pork cheeks, excess fat trimmed and cut in half

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 tbsp flour, seasoned with salt and pepper

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 fat garlic clove, 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

Method

  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.

  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.

  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.

  4. Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.

  5. Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.

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Comments, questions and tips

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Comments (7)

cjfza's picture
5

Excellent recipe, delicious with some rice as a quick alternative to oxtail stew. Only needed 1:30 for the cheeks to be tender.

SallyT.'s picture
5

Made this tonight. It only needed 1:30 hours before the cheeks were perfectly tender. sauce was amazing. Served it with butter beans, roasted cauliflower and broccoli. 4 good servings.

deedeeandme's picture

Made this last night and it was very very nice. This is definitely a cut of meat that needs slow cooking for a great result. FOR "SLOW COOKER" FANS - Once browned, I transferred everything to the slow cooker, added only 400ml of beef stock, and put the SC on low for 8 hours. (After 4 hours I added 2 chopped vine tomatoes and a handful of marron mushrooms which needed to be used up, plus it helped bulk up the stew a little). Meat was extremely tender and tasty. Think I will add only 300ml of stock next time as the sauce was still a little runny so had to thicken it with some blended cornflour. Result!!

ScallyW's picture
2.5

Am cooking this as we speak - or as I type. It doesn't say if the 2 hour simmer is in a covered pot or not but I'm using a tagine so I've left the lid on.

It might not strictly go with the original concept of the dish but I've put some carrot and mushroom in it to fill it out and I may add some cauliflower towards the end as I have half a mini one that needs using up.

Will update with results.

Results were superb - meat was tender and moist.

regaljester's picture
5

We had this for dinner last night. It was delicious. Husband said it was the nicest pork he'd ever tasted. Served with buttery mash and steamed cabbage and it was amazing! I prepared the pork dish in the morning then just put it in the slow oven to cook all day. The meat just melted in the mouth and the gravy was rich, tasty and moreish. We have never tried Pork Cheeks before but this dish is definitely on our menu now!

liezeldutoit's picture
5

I found pork cheeks on special at my local supermarket and had to buy them. When I got home I realised I had no idea how to cook them. Found this recipe and was blown away by the results. Made it three times since then and have some pork cheeks in the fridge as we speak. Try it!

bryonyann's picture

We live in Spain and this is a recipe we see on Restaurant menu's everywhere. It is called Carrillada and I put carrots in mine & replace the stock with red wine or a mixture of red wine and Pedro Ximenez sherry. Fab with mash.

Questions (3)

catie74's picture

Try this with beef cheeks too. I changed the sherry for red wine and left out the almonds when doing with beef.

The pork is also nice cooked with cider

witches57's picture

can i batch cook & then freeze ?

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