We finally found some pork cheeks at
Joostenberg this weekend. We have heard how good this cut of meat is (beef
cheeks are supposed to be even better) and Lynne wanted to try out this recipe
with the Spanish ingredients. They were succulent. Do use good stock and check
halfway through the cooking that the liquid is not evaporating, add water if it
is. You serve this with rice rather than potatoes, but the choice is up to you.
1 1/2 T olive
oil - 2 large onions, finely chopped - 3 garlic cloves, chopped - 600g pork
cheeks, excess fat trimmed and cut in half - 1 tbsp flour, seasoned with salt
and pepper and mixed dried herbs - 1 tsp ground cumin - 2 tsp sweet smoked
paprika - 300ml medium dry sherry - 500ml beef stock - 3 carrots, chopped in
rings - 1 celery stick, finely chopped - 1 fennel bulb, sliced - 1 turnip cut
into 2 cm cubes - 1 bay leaf. To finish, 1 T flat-leaf parsley, roughly chopped
and 1 T flaked almonds
Heat your oven to 170 ⁰C. In an
ovenproof casserole with a lid, fry the onion in the oil till soft and beginning
to take on some colour. Add the garlic and cook for about a minute. Dip the
pork cheeks into the seasoned flour and, adding a little more oil, brown them
on all sides. Add the spices and stir for one minute. Remove and set aside. Add
the sherry to the pan and quickly stir to deglaze the pot, to incorporate all
the good brown crusty bits. Put back the pork and onions and pour on the beef
stock. Add all the vegetables and then add a lid to your pot and transfer to the
oven. Cook slowly until the meat is tender. This should take an hour or two. Just
before serving, scatter over the parsley and the almonds. Serves four
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