Authortapasonline
RatingDifficultyBeginner

Pork cheeks in sherry with Manchego mashed potatoes - pork cheeks are a surprisingly tasty offcut of meat when cooked for a long time. If you can manage to get hold of some Spanish Ibérico pork cheeks, you will taste the difference. There is no need to use expensive sherry - a fortified wine suitable for cooking will be fine. The mashed potatoes are optional, but do make a lovely accompaniment to the sauce.

Yields4 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins
 650 g Pork Cheeks
 1 Large Onionfinely chopped
 2 Cloves of Garlicchopped
 1 Bay Leaf
 1 Sprig of Rosemary, chopped or 1 teaspoon of dried
 1 Chicken Stock Cube
 2 tbsp Olive Oil
 Half a Bottle (37.5cl) of Medium/Cream Sherry or Fortified Wine
 Half a Teaspoon of Black Pepper
 Flat Leaf Parsley or Watercress to Garnish
 For the Potatoes:
 2 Large Potatoes (or equivalent)peeled and quartered
 50 ml Double Cream
 20 g Butter
 50 g Manchego Cheesegrated
 1 tbsp Extra Virgin Olive Oil
 1 Pinch of Salt
1

Cut the pork cheeks into medallions and fry briefly in half the olive oil until lightly browned on both sides. Set aside.

2

Heat the oil in a stockpot and fry the onions and garlic for a few minutes until the onion is translucent.

3

Add the rosemary, bay leaf and black pepper and stir gently. Dissolve the stock cube in 275ml of hot water and add to the pan.

4

Return the pork cheeks to the pan and add the sherry. Stir gently and bring to a boil, then simmer, covered, for about two hours until the pork is tender. Stir occasionally to prevent it sticking.

5

Reduce the sauce if necessary and serve on a bed of mashed potato, if using, and garnished with the fresh herbs.

6

For the Potatoes:

Place the potatoes in a large saucepan, cover with water, bring to a boil and then simmer until tender when tested with a fork. Drain and mash.

7

In another pan, heat the cream, butter, olive oil and salt very gently, until combined.

8

Add the mixture to the potatoes and mash or whip until completely mixed. Fold the grated cheese through the mixture and it is ready to serve.

CategoryCooking Method, ,

Ingredients

 650 g Pork Cheeks
 1 Large Onionfinely chopped
 2 Cloves of Garlicchopped
 1 Bay Leaf
 1 Sprig of Rosemary, chopped or 1 teaspoon of dried
 1 Chicken Stock Cube
 2 tbsp Olive Oil
 Half a Bottle (37.5cl) of Medium/Cream Sherry or Fortified Wine
 Half a Teaspoon of Black Pepper
 Flat Leaf Parsley or Watercress to Garnish
 For the Potatoes:
 2 Large Potatoes (or equivalent)peeled and quartered
 50 ml Double Cream
 20 g Butter
 50 g Manchego Cheesegrated
 1 tbsp Extra Virgin Olive Oil
 1 Pinch of Salt

Directions

1

Cut the pork cheeks into medallions and fry briefly in half the olive oil until lightly browned on both sides. Set aside.

2

Heat the oil in a stockpot and fry the onions and garlic for a few minutes until the onion is translucent.

3

Add the rosemary, bay leaf and black pepper and stir gently. Dissolve the stock cube in 275ml of hot water and add to the pan.

4

Return the pork cheeks to the pan and add the sherry. Stir gently and bring to a boil, then simmer, covered, for about two hours until the pork is tender. Stir occasionally to prevent it sticking.

5

Reduce the sauce if necessary and serve on a bed of mashed potato, if using, and garnished with the fresh herbs.

6

For the Potatoes:

Place the potatoes in a large saucepan, cover with water, bring to a boil and then simmer until tender when tested with a fork. Drain and mash.

7

In another pan, heat the cream, butter, olive oil and salt very gently, until combined.

8

Add the mixture to the potatoes and mash or whip until completely mixed. Fold the grated cheese through the mixture and it is ready to serve.

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