Spanish Sherry Braised Pork Cheeks
This slow cooked dish is perfect for a lazy Sunday as it can be thrown together, left in a low oven and forgotten about until you’re ready to eat. I have used pork cheeks a they’re cheap and tender. Don’t be squeamish about using them. I’m not a lover of offal but do believe that if you’re going to eat meat, it’s good to use as many cuts of meat as possible. If you can’t source pork cheeks you can could use shoulder.
1kg pork cheeks
1 tbsp flour mixed with 1/2 tsp salt and a few grinds of pepper
1 onion chopped
4 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp sweet smoked paprika
250ml medium dry sherry
500ml Chicken stock
2 tbsp toasted flaked almonds
Fresh thyme or parsley
Toss the pork cheeks in the seasoned flour.
Sear the pork cheeks in a hot casserole pan. You may have to do this in two batches. Remove the pork to a plate.
Add the onion and garlic to the pan with another splash of oil and sauté until soft.
Return the pork to the pan with the cumin, paprika and sherry. Let it bubble for a minute before adding the stock.
Put a lid on the dish and put it in an oven of 130 degrees or a slow cooker for four to six hours.
Scatter over the almonds and herbs.