Sherry-braised pork cheeks

• olive oil↗

  for frying

• large onion↗1 1

  finely chopped

• pork↗600g 600g

  cheeks, excess fat trimmed and cut in half

• flour↗1 tbsp 1 tbsp

  seasoned with salt and pepper

• fat garlic cloves↗2 2

  crushed

• ground cumin↗½ tsp ½ tsp
• sweet smoked paprika↗1 tsp 1 tsp
• medium dry sherry↗150ml 150ml
• beef stock↗500ml 500ml
• handful flat-leaf parsley↗

  leaves picked

• handful toasted flaked almond↗

Step-by-step instructions

1. 1

   Heat 1 - 2 tbsp olive oil in a large pan then add the onion. Cook gently for 10 – 15 minutes until softened and lighty coloured. Remove and set aside.

2. 2

   Toss the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. Brown the pork cheeks all over in batches. Turn the heat down to medium.

3. 3

   Return all the pork and the reserved onions to the pan. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours.

4. 4

   Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.

5. 5

   Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.