Emma 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.
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
- 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
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 all over in batches.
Turn the heat down to medium.
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.
Scatter with parsley leaves and flaked almonds.
Tasty served with rice or mashed potato.
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.
