Sherry Pork Cheek Tapas

Charmaine Lu -
  • Olive oil
  • 1 chopped onion
  • 600g pork cheeks, trimmed and halved
  • 1 tbsp seasoned flour
  • 2 crushed garlic cloves
  • ½ tsp ground cumin
  • 1 tsp smoked paprika
  • 150ml medium dry sherry
  • 500ml beef stock
  • Chopped parsley and flaked almonds, to serve
  • Fry the onion in 2 tbsp of oil for 10 mins to soften, then remove from the pan and set aside. Meanwhile, toss the pork in seasoning flour. Add some more oil to the pan and brown the meat all over. Reduce the heat to medium and return the onion to the pan with the cumin, paprika and garlic. Cook for 1 minute, add the sherry and some seasoning, and mix well.
  • Pour the stock into the pan and simmer for 2 hours or until the meat is very tender. Scatter with parsley and almond flakes, and serve as a tapas dish with bread.
2 hrs 30 mins
Serves 4 as a tapa