Iberico Pork Cheeks Braised in Sherry

Drogo

Servings

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

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.