Sherry-braised pork cheeks

Sherry-braised pork cheeks

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(5 ratings)


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Cooking time

Prep: 10 mins Cook: 2 hrs, 15 mins

Skill level



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 info

Nutrition per serving

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  • 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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  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.

Recipe from, July 2013

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ScallyW's picture
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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
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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
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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.