Iberico Pork Cheeks Braised in Sherry

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Author:

Drogo

Warm, rich and deeply satisfying, this Iberico pork cheeks recipe is the ultimate comfort food for cooler days. Slow-cooked in aromatic sherry until meltingly tender, these braised Iberico pork cheeks deliver exceptional flavour with minimal effort, making them the perfect centrepiece for a cosy family dinner or an impressive meal for guests.

Cut from the prized Black Iberian pigs of Spain, Iberico pork cheeks are renowned for their beautiful marbling. As they gently braise over several hours, the intramuscular fat slowly renders, creating irresistibly buttery, succulent meat that falls apart with the touch of a fork. Combined with the rich, slightly sweet notes of sherry, this classic Spanish-inspired dish develops incredible depth of flavour.

Served with a generous helping of creamy mashed potatoes, crusty bread or buttery seasonal vegetables, this recipe transforms a humble cut into a truly luxurious meal. It's one of those dishes where patience is rewarded—the long, slow cooking allows every ingredient to shine, producing a sauce that's rich, glossy and packed with flavour.

Ingredients

1kg Iberico pork cheeks
10 baby onions, peeled and left whole
5 cloves garlic
1 tablespoon ground cumin
1 tablespoon smoked paprika
150ml medium dry sherry
500ml chicken stock
Small handful parsley leaves, finely chopped
50g flaked almonds
Flour, for dusting the pork
Olive oil for cooking
1 tablespoon sherry vinegar

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Directions

Toss the pork cheek pieces in flour and fry in olive oil in a large casserole dish, until browned. Set aside.
Add a bit more olive oil to the pan, and cook the onion for around 10 minutes until coloured.
Add the garlic, cumin and smoked paprika and cook for 1 minute, stirring.
Add the sherry and allow it to cook off, then add the pork cheeks, stock and some salt and pepper. Simmer for 1.5 - 2 hours, or until the cheeks are very tender.
Add the sherry vinegar and check the seasoning. Serve with lots of mashed potatoes.

Recipe Note

Why You'll Love This Iberico Pork Cheeks Recipe

A traditional Spanish-inspired comfort food full of rich flavour.
Slow-cooked until the braised Iberico pork cheeks become incredibly tender.
The marbled Iberico pork creates a naturally buttery texture.
Sherry adds sweetness, complexity and depth to the braising sauce.
Perfect for dinner parties, Sunday lunches or cosy winter evenings.
Even better the next day as the flavours continue to develop.

Recipe FAQs:

What are sherry braised pork cheeks?

Sherry braised pork cheeks are pork cheeks that have been slowly cooked in a rich braising liquid containing Spanish sherry, stock, herbs and vegetables. The slow cooking tenderises the meat while creating a deeply flavourful sauce.

What is an Iberico pork cheek?

An Iberico pork cheek comes from the cheek muscle of the famous Iberian pig. This hardworking cut contains excellent marbling, making it exceptionally tender and rich when slow cooked. It's widely regarded as one of the most flavourful cuts of Iberico pork.

Why is this pork cheeks recipe cooked slowly?

A slow-cooked pork cheeks recipe allows the connective tissue to gradually break down, transforming the meat into an incredibly soft, melt-in-the-mouth texture. The extended cooking time also concentrates the flavours of the sauce.

Is this a traditional Spanish pork cheeks recipe?

Yes. This Spanish pork cheeks recipe takes inspiration from classic Spanish cooking, where pork cheeks are often braised with sherry or red wine. The result is a rich, comforting dish that celebrates the exceptional quality of Iberico pork.

What should I serve with Iberico pork cheeks?

Creamy mashed potatoes are the classic accompaniment, helping soak up the rich sherry sauce. Braised greens, roasted root vegetables, buttered seasonal vegetables or fresh crusty bread also pair beautifully with these slow-cooked Iberico pork cheeks.