SHERRY BRAISED PORK CHEEKS
- olive oil, for frying
- 1 large onion, finely chopped
- 600 g pork cheeks, excess fat trimmed and cut in half
- 1 tablespoon cake flour, seasoned with salt and pepper
- 2 fat garlic cloves, crushed
- ½ teaspoon ground cumin
- 1 teaspoon sweet smoked paprika
- 150 ml medium dry sherry
- 500 ml beef stock
- handful flat-leaf parsley, leaves picked
Heat 1 – 2 tablespoons olive oil in a large pan then add the onion. Cook gently for 10 – 15 minutes until softened and lighty coloured. Remove and set aside.
Toss the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. Brown the pork cheeks all over in batches. Turn the heat down to medium.
Return all the pork and the reserved onions to the pan. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours.
Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.
Scatter with parsley leaves and flaked almonds.
Serve with rice or buttery mashed potato.
Recipe tested and photo: Adam Cloete
Note – Adam Cloete:
Ek het al die voorbereiding in die stoompot gedoen en toe, in plaas van om dit vir 2 ure te prut, die vleis saam met alles wat tot op daardie stadium bygekom het, vir 45 minute gestoom. Die vleis was amper te sag en dit was nie nodig om dit enigsins verder te kook nie.
