sherry braised pork cheeks
I think there’s a little magic in transforming a cheaper cut of meat into something as delicious as this. Known in Spain as carrilladas, pork cheeks braised in sherry are a super popular tapas dish and a firm favourite in my family. The cheeks become so tender, they fall apart at the lightest of touches. Combine that with a deep, thick, rich sauce, and you have a perfect dish.
This dish is so simple, so it really adds value if you find the best quality ingredients. Try to get the cheeks from an independent butcher and, while you’re there, see if they sell beef stock. If not, try to buy the best beef stock you can find or, if possible, make your own. When it comes to the sherry, I think it’s worth finding a nice Pedro Ximenez, just to make sure the flavour is as good as possible.
Serve these cheeks over a nice creamy mash, or some fried potato slices. Alternatively, pile them into a bowl, and serve with a fresh loaf of bread.
for the carrilladas
500g pork cheeks
1 large onion
1 tbsp flour
2 cloves of garlic
0.5 tsp cumin powder
1 tsp sweet paprika
150ml sherry (pedro ximenez, if possible)
300ml beef stock
fresh parsley
salt & pepper
method
Start by dicing your onion and cooking it in a little olive oil over a medium heat. When it is nice and soft, remove the onion from the pan.
Turn the pan to a high heat and add a little more oil.
Chop each of the cheeks in half and toss in a mix of flour, salt and pepper. Once coated, sear the cheeks in the same pan you just cooked the onions in. You just want them to be browned on the outside, not cooked through.
Remove the cheeks and turn the pan back down to a medium heat.
Once it is at the lower heat, add the cheeks, onions, roughly chopped garlic and spices.
Cook this all together for 1 minute, then add the sherry and deglaze the pan. Use your wooden spoon to scrape anything that’s stuck to the pan back into the mix.
Add the stock and reduce the pan to a low heat.
Simmer this for around 2 hours, stirring occasionally, until the sauce has reduced down and the cheeks are super tender and fall apart with the lightest of touches.
Top with some chopped fresh parsley and serve with mash or fried potatoes.
