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Braised Pig Cheeks with Oloroso Sherry

From Drake's Tabanco who serve typical Andalucían dishes alongside sherry from barrel. This would make a filling tapas dish or could even be served as a main course with mashed potato or rice.


Serves 6-8

  • 1.5kg Pig Cheeks (get the butcher to trim fat and chop in half)
  • 1 large White Onion, roughly chopped
  • 1 Carrot, roughly chopped
  • 3 cloves of Garlic, diced
  • 1 sprig Rosemary, picked and chopped
  • 1 tin Chopped Tomatoes
  • Handful of Hazelnuts, toasted and roughly chopped
  • Plain Flour
  • Vegetable Oil
  • Oloroso Sherry


Braised Pig Cheeks with Oloroso Sherry

Heat a pan large enough to fit the cheeks side to side with vegetable oil and preheat the oven to 170°C. Season the cheeks with salt and pepper, dust with flour and fry in batches to brown. Set aside.

Using a separate pan, fry all the vegetables and rosemary until brown. Add the chopped tomatoes and simmer for a few minutes. Place both the vegetables and the cheeks into a casserole dish. Cover with half Oloroso sherry and half water. Cover with a lid or a few layers of foil and cook in oven for about 2 hours - or until meat just falls apart. Remove the cheeks and vegetables and keep separately.

Using a food processor, blitz the vegetables to a fine puree and stir them into the liquid. Reduce this mixture over a medium heat until thick - check for seasoning with salt and pepper.

Add the cheeks to the stock and serve on a bed of mashed potatoes (or anything you want!) with the hazelnuts sprinkled on top.

Wine recommendation:
This would work with dryer styles of amontillado or oloroso sherry such as Romate Don José Oloroso Medium Dry or Romate Maribel Medium Dry Amontillado. Alternatively, take your pick of our Spanish red selection.

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