This pork cheeks with sherry recipe can be cooked slowly on the hob for 2 hours, or if using a pressure cooker, will be ready in around 30 mins. It’s a dish that can suit a variety of occasions, a tapas night or when you need a winter warmer.
![](https://www.foodieexplorers.co.uk/wp-content/uploads/2022/11/close-up-sherry-braised-pig-cheek.jpg)
I used a pig’s cheek from Swaledale Butchers. This is a chonk of meat and fat, not the usual trimmed pigs cheeks. But… don’t worry, the fat will render down into the sauce making it even more delish. I also saved about half of the sliced fat to use as lardons for soup. Another recipe using Swaledale Butchers meat can be found here – real corned beef
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Ingredients
![](https://www.foodieexplorers.co.uk/wp-content/uploads/2022/11/sherry-braised-pig-cheek-ingredients.jpg)
- oil
- garlic
- cumin
- sherry
- toasted almonds
- beef stock
- smoked paprika
- onion
- seasoned flour
- pig cheek
See the recipe card for quantities.
Instructions for making Pressure Cooker Pork Cheeks with Sherry
![](https://www.foodieexplorers.co.uk/wp-content/uploads/2022/11/sherry-braised-pic-cheek-step-1-onion.jpg)
Heat 1 – 2 tbsp olive oil in a large pan then add the onion.
Cook gently for 10 – 15 minutes until softened and lighty coloured.
Remove from the pan and set aside.
![](https://www.foodieexplorers.co.uk/wp-content/uploads/2022/11/sherry-braised-pig-cheek-step-2-meat.jpg)
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.
![](https://www.foodieexplorers.co.uk/wp-content/uploads/2022/11/sherry-braised-pig-cheek-cooking.jpg)
Return the onions, you put to the side, to the pan.
Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry.
Make sure you scrape the bottom of the pan and mix in all the flavours.
Pour in the beef stock then bring the pan to a simmer.
Cook on high pressure for 30 min.
![](https://www.foodieexplorers.co.uk/wp-content/uploads/2022/11/sherry-braised-pig-cheek-from-above.jpg)
Scatter with parsley leaves and flaked almonds.
Tasty served with rice or mashed potato.
![close-up-sherry-braised-pig-cheek](https://www.foodieexplorers.co.uk/wp-content/uploads/2022/11/close-up-sherry-braised-pig-cheek-360x360.jpg)
Pressure Cooker Pork Cheeks with Sherry
Ingredients
- olive oil
- 1 onion chopped
- 600 g pork cheeks sliced into chunks
- 1 tbsp seasoned flour
- 2 garlic cloves crushed
- ½ tsp ground cumin
- 1 tsp sweet smoked paprika
- 150 ml sherry
- 500 ml beef stock
- handful flat-leaf parsley
- handful toasted flaked almonds
Instructions
- Heat 1 – 2 tbsp olive oil in a large pan then add the onion.
- Cook gently for 10 – 15 minutes until softened and lighty coloured.
- Remove from the pan 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 and fat all over in batches.
- Turn the heat down to medium. Retur the onions, you put to the side, to the pan alongside the pork.
- Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry.
- Make sure you scrape the bottom of the pan and mix in all the flavours. Pour in the beef stock then bring the pan to a simmer.
- Cook on high pressure for 30 min.
- Scatter with parsley leaves and flaked almonds.
- Tasty served with rice or mashed potato.