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Sherry-braised pork cheeks

Sherry-braised pork cheeks

A star rating of 4.6 out of 5.30 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

  • STEP 5

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

Goes well with


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A star rating of 4.6 out of 5.30 ratings

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