Iberico Pork Cheeks Braised with Sherry
- 5 - 6 people Feeds
- 10m Prep time
- 120m Cook time
This dish is rich and comforting - perfect for chilly days with a steaming pile of fluffy mash alongside. The Iberico pork cheeks have lots of fat marbling running through them, which makes them rich and buttery soft once cooked.
This is one of those dishes that is more than the sum of its parts thanks to long, slow cooking and top quality 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
- 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.