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.
- 1⁄2 kg pork cheeks
- 2 cloves worth of garlic paste
- 1⁄2 tsp dried thyme
- 1 tbsp honey
- 2 tbsp plain flour
- 1⁄2 onion, diced
- 1 large carrot, sliced
- 4 banana shallots, peeled and halved
- 1⁄2 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 1⁄4” depth.
Sauté 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 2⁄3 of the beef stock and simmer over a low heat for about 1 1⁄2 hours. Add more stock as needed.
Add potatoes, cut into bite-size pieces, and continue cooking for another 1⁄2 hour.
When the potatoes are fork tender it’s ready.