Braised Pork Cheeks with Sherry

Name: Braised Pork Cheeks with Sherry
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Cuisine: French
Ingredients: 800 g pork cheeks (trimmed of excess fat); 2 tablespoons olive oil; 1 large onion (finely chopped); 2 cloves garlic (minced); 250 ml sherry (preferably dry); 500 ml chicken stock; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 bay leaf; to taste salt and pepper

170 min 4 servings Medium

All Recipes

Braised Pork Cheeks with Sherry

Tender and flavourful braised pork cheeks cooked in sherry for a rich and comforting meal.

Prep

20 min

Cook

150 min

Total

170 min

Servings

Difficulty

Medium

Braised pork cheeks are a delicacy that transforms a humble cut of meat into a melt-in-your-mouth dish. The slow cooking process in sherry not only tenderizes the cheeks but also infuses them with a deep, rich flavour. This dish is perfect for a cozy dinner or to impress guests with a lesser-known cut of meat. The combination of pork and sherry creates a sumptuous sauce that is both sweet and savoury, a true treat for the senses.

Ingredients

Servings

Pork Cheeks

Instructions

Prepare the Pork Cheeks

Pat dry the pork cheeks with paper towels and season generously with salt and pepper.

Pro tip: Drying the pork cheeks helps to achieve a good sear.

Sear the Pork Cheeks

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the pork cheeks and sear on all sides until golden brown, about 5 minutes. Remove and set aside.

Pro tip: Avoid overcrowding the pot to ensure even browning.

Cook the Aromatics

In the same pot, reduce the heat to medium and add the chopped onion. Cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Pro tip: Stir frequently to prevent the garlic from burning.

Deglaze with Sherry

Pour in the sherry and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it reduce by half.

Pro tip: Reducing the sherry intensifies its flavour.

Combine Ingredients

Return the pork cheeks to the pot. Add the chicken stock, tomato paste, thyme, and bay leaf. Stir to combine.

Slow Cook the Pork Cheeks

Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2 to 2.5 hours, or until the pork cheeks are tender and easily pulled apart with a fork.

Pro tip: Check occasionally to ensure the liquid level remains constant, adding more stock if necessary.

Adjust Seasoning and Serve

Discard the bay leaf, taste, and adjust the seasoning with salt and pepper as needed. Serve hot with your choice of sides.

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Tips & Tricks

<ul><li>Use high-quality sherry for the best flavour.</li><li>Ensure pork cheeks are well-trimmed of excess fat.</li><li>Sear pork cheeks well for a richer taste.</li><li>Cook low and slow for tenderness.</li></ul>

Serving Suggestions

Serve your braised pork cheeks with a side of creamy mashed potatoes or roasted vegetables to soak up the delicious sauce. Pair it with a glass of red wine, such as a Pinot Noir, to complement the dish's richness. Make-ahead by preparing the dish a day in advance, allowing the flavours to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.