Sherry-braised pork cheeks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 or 4 as tapa
Skip to ingredients
- olive oilfor frying
- 1 large onionfinely chopped
- 600g porkcheeks, excess fat trimmed and cut in half
- 1 tbsp flourseasoned with salt and pepper
- 2 fat garlic clovescrushed
- ½ tsp ground cumin
- 1 tsp sweet smoked paprika
- 150ml medium dry sherry
- 500ml beef stock
- handful flat-leaf parsleyleaves picked
- handful toasted flaked almond
Nutrition: per serving
- kcal380
- fat20.7g
- saturates6.8g
- carbs9.2g
- sugars3.9g
- fibre2.1g
- protein27.7g
- salt0.6g
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.
