Sherry Braised Pork Cheeks
I'd never cooked or eaten pig cheeks before, so when Greys Fine Foods emailed me and asked if I'd like to try creating a dish with their Spanish Pig Cheeks and a bottle of Fino en Rama Sherry I immediately accepted the challenge.
After a bit of internet research I decided to braise the pig cheeks in sherry and beef stock adding the smoky spices of smoked paprika and cumin to the mix. The pig cheeks turned out meltingly tender and the Sherry sauce was a lovely flavour - a very pleasant surprise. I served the pork with mashed potato, which was perfect for soaking up the lovely juices.
SHERRY BRAISED PORK CHEEKS
| Serves: 4 | Prep Time: 10 Minutes | Cook Time: 2 Hours | Total Time: 2 Hours 10 Minutes |
- 1 Onion, chopped
- 600g Pig Cheeks, cut in half
- 1 TBSP Seasoned Flour
- 3 Garlic Cloves, chopped
- 1 TSP Cumin
- 1 1/2 TSP Smoked Paprika
- 150ml Sherry
- 500ml Beef Stock
- Parsley and Flaked Almonds to serve
- Step 1: In a large pan heat a glug of oil and gently cook the onion until soft (about 10 minutes) - spoon the onions onto a plate and set aside.
- Step 2: Heat some more oil in the same pan, quickly toss the pig cheeks in the flour then brown them in batches.
- Step 3: Return all the pork and onion to the pan and then add the garlic, cumin and smoked paprika. Stir to combine then add the sherry.
- Step 4: After the sherry has reduced a bit, add the stock, bring to a low simmer and cook for 2 hours. Serve the pig cheeks with parsley and flaked almonds scattered over.