Sherry-braised pork cheeks
- Preparation and cooking time
- 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
- 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.