Slow Cooker Spanish Pork Cheeks Braised with Beans
Slow Cooker Spanish Pork Cheeks Braised with Beans



  • 700g pork cheeks, cut into 4cm chunks
  • 2 tbsp seasoned flour
  • Splash of olive oil
  • 1 diced onion
  • 1 diced carrot
  • 2 diced celery stalks
  • 3 chopped garlic cloves
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 300ml red wine
  • 400g tin of cannellini beans, drained
  • 250ml chicken stock
  • 1 tsp thyme leaves
  • 1 bay leaf
  • 1 tbsp chopped parsley
  • Toasted almond flakes, to serve
  • Toss the pork cheeks in the seasoned flour, heat a splash of oil in a frying pan and brown the cheeks all over for a couple of minutes. Transfer to a slow cooker. Cook the onion, carrot and celery for 5 mins in the pan to soften, then add the garlic, paprika and cumin. Cook for another minute, then pour in the wine and deglaze the pan.
  • Cook the mixture for 3 mins to slightly reduce, season well, then add the mixture to the slow cooker with the pork. Stir in the stock, beans, thyme and bay leaf, then cover and cook on low for 5 hours. Once the pork is very tender, remove the lid and cook on the high setting for 1 hour to slightly thicken. Serve scattered with parsley and toasted almonds flake.
6 hrs
4 serving

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