Pork Cheeks in Sherry


This is a rough take on Carrilada al Oloroso - pork cheeks braised in sherry.

Serves 2. Three hours cooking, two hours prep.

  • 12 kg pork cheeks
  • 2 cloves worth of garlic paste
  • 12 tsp dried thyme
  • 1 tbsp honey
  • 2 tbsp plain flour
  • 12 onion, diced
  • 1 large carrot, sliced
  • 4 banana shallots, peeled and halved
  • 12 red bell pepper, diced
  • 8 fingerling potatoes, peeled and halved
  • 500 ml stock (I used beef)
  • 250 ml dry sherry
  • 3 tbsp olive oil

Mix the garlic, thyme, honey and a little salt into a paste.

Pat the cheeks dry, remove excess fat and remove or slash any membrane. Smear with the paste and leave to marinate for at least an hour.

Heat the oil in a heavy pan over a medium flame.

Dredge the cheeks in flour, shaking off any excess, then sear them until browned (maybe 30 seconds a side).

Remove cheeks from the pan and reserve.

Reduce the flame to low.

There should be a fair bit of oil in the pan, add more if needed to get at least 14” depth.

Saut√© the onions, peppers, shallots and carrots for about 15 minutes until they’re beginning to colour.

Add the pork cheeks, sherry and a bay leaf.

Reduce by about half over a medium heat, stirring often. About ten minutes.

Add about 23 of the beef stock and simmer over a low heat for about 1 12 hours. Add more stock as needed.

Add potatoes, cut into bite-size pieces, and continue cooking for another 12 hour.

When the potatoes are fork tender it’s ready.