Total Time
2h 40m
Serves
X 2 – 4 (as tapas)
Total Time
2h 40m
Serves
X 2 – 4 (as tapas)
A note from our chef
Whether you serve this one up as a main meal for two, or tapas for four, it will always impress. Soft, tender meat – full of flavour – with the most beautiful, rich, sauce.
Rosie recommends: Pig cheeks are one of my favourite things to cook, if you feel the same – or are dying to try this one – please note pig cheeks may need to be pre ordered from Lakings.
Here’s what you’ll need
- 750g pig cheeks
- 1-2 tbsp olive oil
- 1 onion
- 1 carrot
- 4 garlic cloves (crushed)
- ½ tsp cumin seeds
- 1 tsp smoked paprika
- 60g broad beans
- 200ml sherry
- 750ml good quality beef stock
Step-by-step method
- Preheat your oven to 130 degrees.
- Using an ovenproof casserole dish place over a medium heat on top of the oven.
- Add the pig cheeks and fry off for 1-2 minutes until they are sealed across all areas.
- Remove the pig cheeks from the casserole dish and set them aside.
- Chop the carrot and onion into even cubes and add them into the casserole dish with the crushed garlic and fry for 4-5 minutes on low heat.
- Add the cumin, smoked paprika stirring continuously for a further couple of minutes.
- Pour in the sherry and ensure that it reduces by at least two thirds. Scrape the bottom of the casserole dish with a wooden spoon and mix it into the sherry mixture – these are the best bits.
- Place the pig cheeks back into the casserole dish and pour over the good quality stock. Heat until the mixture comes to a boil.
