800gpork cheek, excess fat trimmed and cut on hallf
1large onion, finely chopped
olive oil
1tbspflour, seasoned with salt and pepper
2large garlic cloves, crushed
1/2tspground cumin
1tspsweet smoked paprika
150mlmedium dry sherry
500mlbeef stock
handful flat-leaf parsley, leaves picked
handful toasted flaked almond
Instructions
In a large, deep pan, or casserole dish, over medium heat, add 1 - 2 tbsp olive oil, then add the onion and gently cook for 10 – 15 minutes until softened and lightly coloured. Remove and set aside.
Lightly cover the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. Brown the pork cheeks all over (you may need to do iit n batches).
Turn the heat down to medium and place all the cheeks and onions into the pan. Add the garlic, cumin and paprika and cook for a minute, then add the sherry.Scrape off any hard, crusty bits off the bottom of the pan with a wooden spoon as this adds flavour.
Add the beef stock and bring to a simmer and let it gently simmer for 2 hrs or until the cheeks are tender.
Scatter with parsley leaves and flaked almonds. Serve with creamy mashed potato.