Sherry-braised pork cheeks

Sherry-braised pork cheeks

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(23 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

Ingredients

  • 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
    Onion

    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

    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

    Flour

    fl-ow-er

    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

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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liezeldutoit
30th May, 2014
5.05
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
7th Dec, 2014
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.

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