- olive oil, for frying
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 600g pork cheeks, excess fat trimmed and cut in half
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 is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 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
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.
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.
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.
Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.
Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.