Sherry-braised pork cheeks
Contains pork – recipe is for non-Muslims only
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
- Prep:10 mins
Cook:2 hrs 15 mins
- Serves 2
Nutrition per serving
- kcal 380
- fat 20.7g
- saturates 6.8g
- carbs 9.2g
- sugars 3.9g
- fibre 2.1g
- protein 27.7g
- salt 0.6g
- 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 clove, 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
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.
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.
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.
Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.
Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.