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SLOW COOKED IBERICO PORK CHEEKS

Pork cheeks need longer cooking than other cuts, but they will become rich, dark and juicy in the sauce and the meat will just fall apart when you eat it. A recipe by @thecornerplot  
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
IN 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:

  1. Preheat oven to 150 C (see Tips).
  2. Season the pork cheeks and toss in the flour. Heat a splash of olive oil in a large pan on ahigh heatand brown the cheeks in batches. Remove to a bowl.
  3. Turn the heat to medium and add a little more oil if needed. Add the shallots, carrots,celery, leek and garlic and cook gently for 10 minutes, until softened.
  4. Add the tomato puree, cumin,paprikaand orange zestand cook for 5 minutes.
  5. Pour in the sherryto deglaze the pan.Add the herbs, wine and stockand bring to asimmer.Return the porkto the pan andcook in the ovenfor 2½hours or until thecheeks aremeltinglytender.
  6. Use a slotted spoon to remove the meat and vegetables and reduce the sauce untilslightly thickened. Either serve the meat with the sauce, or with all the vegetables for amore rustic dish.

Little tip:

You can also pressure cook the dish on high for 20 mins(from step 5), with natural pressurerelease.Sprinkle with smoked almonds and serve with butterbean mash or olive oil mashedpotatoes.

ingredients

  • 1kg Iberico pork cheeks
pack -
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
IN 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

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