Sherry-braised pork cheeks

Sherry-braised pork cheeks

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(23 ratings)

Prep: 10 mins Cook: 2 hrs, 15 mins


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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  • olive oil, for frying
    olive oil

    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



    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


  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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Liz Shotter's picture
Liz Shotter
23rd Apr, 2020
It's a nice recipe but I felt that there's was way too much liquid so i vastly reduced the stock to 150ml and I seal the cheeks and then deglaze the pan with the sherry and a lot less stock and it's more of a reduction after ten minutes..much more flavour. I also don't cut the cheeks in half and that helps them to retain more moisture..I also used my homemade taco seasoning instead of cumin once and I actually benefited from the extra heat and flavours so I usually use that now and gently heat the seasoning in a separate pan which pulls all of the flavour out. This also goes really well with garlic mash..they're made for each other, along with buttered asparagus
6th Jun, 2019
I lived in Spain for 8 years & Carrillada (pork cheeks) was my favourite dish. The one above is good but instead of dry sherry I use Pedro Ximenez sherry or wine or a mix of both. Gives it a much richer flavour. I have also eaten it cooked in Guinness, delicious.
25th May, 2019
Loved it.
25th Feb, 2019
I made this dish on the weekend after reading such good reviews for it, pork cheeks are a so cheap and cheerful I can never resist buying them. I made them in the slow cooker and they smelt divine while cooking, however the flavour was a little lacklustre, despite me adding way more garlic than the recipe called for. I added some more liquid beef stock to the liquid and was looking for mango chutney but couldn't find any so I added a dessert spoon of apricot jam. This perked it up no end and we really enjoyed it. Next time I will be more patient and reduce the sauce on the hob and not use corn flour as that also changed the flavour of the sauce and I preferred it before adding that, you live and learn, I would definitely make this again though!
29th May, 2018
I followed the recipe exactly and it worked beautifully. Fabulous.
cjfza's picture
21st Apr, 2016
Excellent recipe, delicious with some rice as a quick alternative to oxtail stew. Only needed 1:30 for the cheeks to be tender.
16th Apr, 2016
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.
6th May, 2015
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!!
9th Mar, 2015
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.
28th Jan, 2015
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!


20th Jan, 2016
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
28th Sep, 2015
can i batch cook & then freeze ?
20th Jan, 2016
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