Sherry Braised Pork Cheeks

Sherry Braised Pig 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 Pig Cheeks
Yield: 4Pin it

Sherry Braised Pork Cheeks

Sherry Braised Pork Cheeks
prep time: 15 minscook time: 2 hourtotal time: 2 hours and 15 mins


  • 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 on low. Serve the pig cheeks with parsley and flaked almonds scattered over. 


1 comment

  1. Looks delicious! I'm just browsing Grey's website now, love Spanish food :)