READY IN
3h 30 mins (or 1h 20 mins using pressure cooker)
COOKING TIME
3 hours (or 50 mins using pressure cooker)
PREP TIME
30 mins
SERVES
Serves 8
ingredients
- 1kg Iberico pork cheeks
OUT OF STOCK
- 3 tbsp plain flour
- Olive oil
IN STOCK
- 3 banana shallots, peeled and finely chopped
- 3 carrots, peeled and cut into 3 cm pieces
- 3 celery stalks, sliced
- 1 medium leek, cleaned and sliced
- 3 garlic cloves, crushed
- 70g tomato puree
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
OUT OF STOCK
- Zest from ½ orange
- 3 tbsp Sherry
IN STOCK
- 1 bouquet garni (1 sprig of rosemary, 2 sprigs of sage, 5 sprigs of thyme, 1 bay leaf)
- 400ml red wine
- 500ml beef stock
Method:
-
Prehe at oven to 150 C (see Tips ). -
Season the pork cheeks and toss in the flour. Heat a splash of olive oil in a large pa n on a high heat and brown the cheeks in batches. Remove to a bowl. -
Turn the heat to medium and add a little more oil if needed. Add the sha llots, carrots, celery, leek and garlic and cook gently for 10 minutes, until softened. -
Add the tomato puree, cumin , paprika and orange zest and cook for 5 minutes . -
P our in the sherry to deglaze the pan. Add the herbs, wine and stock and bring to a simmer. Return the pork to the pan and cook in the oven for 2 ½ hours or until the cheeks are meltingly tender. -
Use a slotted spoon to remove the meat and vegetables and reduce the sauce until slightly thickened. Either serve the meat with t he sauce, or with all the vegetables for a more rustic dish.
Little tip:
ingredients
- 1kg Iberico pork cheeks
OUT OF STOCK
- 3 tbsp plain flour
- Olive oil
IN STOCK
- 3 banana shallots, peeled and finely chopped
- 3 carrots, peeled and cut into 3 cm pieces
- 3 celery stalks, sliced
- 1 medium leek, cleaned and sliced
- 3 garlic cloves, crushed
- 70g tomato puree
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
OUT OF STOCK
- Zest from ½ orange
- 3 tbsp Sherry
IN STOCK
- 1 bouquet garni (1 sprig of rosemary, 2 sprigs of sage, 5 sprigs of thyme, 1 bay leaf)
- 400ml red wine
- 500ml beef stock