Braised Iberian Pork Cheeks in Oloroso Sherry
Iberian pork cheeks are the most generous cut of the animal — pure collagen and concentrated flavour that surrender slowly to Oloroso Sherry. A Sunday braise that smells of wood fire and tastes of Andalusia in winter.
Step by step preparation
Pat the pork cheeks very dry with kitchen paper and season generously on both sides with salt and pepper. Dust lightly with flour, shaking off the excess — this thin coating seals in the juices and will bind the sauce later.
Heat the oil in a heavy-bottomed casserole or Dutch oven over high heat. Brown the cheeks in batches without overcrowding, 3-4 minutes per side, until a deep mahogany crust forms. Remove and set aside.
Reduce heat to medium. In the same fat, sauté the onion and carrot for 8 minutes, stirring, until translucent and lightly golden. Add the crushed garlic and cook 2 more minutes until fragrant but not burnt.
Increase the heat and pour in the Oloroso Sherry. Scrape the bottom of the casserole with a wooden spoon to dissolve all the caramelised juices — that is where the flavour lives. Let the wine reduce by half, about 5 minutes, until the alcohol evaporates and only the essence remains.
Return the pork cheeks to the casserole. Add the hot stock, bay leaves and thyme. The liquid should reach two-thirds up the meat — if short, top up with water or extra stock. Bring to a gentle simmer, cover and reduce heat to minimum. Cook for 75-90 minutes, turning the meat halfway through, until a skewer meets no resistance.
Carefully remove the cheeks — they fall apart easily — and strain the sauce into a separate pan. Blend the braising vegetables with a hand blender and pass through a fine sieve for a silky sauce. If too thin, reduce uncovered over medium heat until it coats the back of a spoon. Adjust seasoning.
Serve the cheeks whole, generously bathed in the glossy sauce. Pair with a cloud of buttery mashed potato or oven-roasted potatoes — you need something to make sure not a drop of sauce is left on the plate.
