Sherry-braised pork cheeks

Sherry-braised pork cheeks

  • Rating: 4 out of 5.23 ratings
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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
NutrientUnit
kcal380
fat20.7g
saturates6.8g
carbs9.2g
sugars3.9g
fibre2.1g
protein27.7g
salt0.6g
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Ingredients

Method

  • 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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    Rating: 4 out of 5.23 ratings
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