Pressure Cooker Pork Cheeks with Sherry
Tapas meal or winter warmer 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.