Pork cheeks are a wonderfully tender, richly flavored cut that rewards long, slow cooking. Whether you choose pork or beef cheeks, the result is unctuous, melt-in-the-mouth meat with no bone to contend with. Braising them in Pedro Ximénez (PX) sherry adds a deep, sweet complexity that complements the natural richness of the cheeks. Serve this dish with soft mashed potatoes, buttered new potatoes, or a simple root vegetable purée and a glass of PX-style fortified wine or similar spirit for a harmonious pairing.
INGREDIENTS
-
1 kg pork cheeks (or beef cheeks if you prefer)
-
2 tbsp flour (plain or all-purpose)
-
175 ml (1 small glass) Pedro Ximénez sweet sherry
-
100 ml olive oil
-
3 carrots, peeled and roughly chopped
-
1 medium onion, roughly chopped
-
1 stalk celery, roughly chopped
-
6 cloves garlic, peeled and lightly crushed
-
3 ripe tomatoes, finely chopped (or a can of chopped tomatoes)
-
Spices: 1/4 cinnamon stick, 1 whole clove, 5 black peppercorns
-
Herbs: 6 sprigs thyme, 2 bay leaves
-
1 litre beef stock (homemade or from stock cubes)
-
1 tsp salt, plus more to taste when serving
-
Optional: a small piece of dark chocolate (to finish the sauce)
-
Pat the cheeks dry, season lightly with the teaspoon of salt, and toss them in the flour to coat evenly. Heat the olive oil in a wide, heavy-bottomed pot over high heat. Sear the cheeks until they are well browned on both sides, about 3–4 minutes per side. Remove the cheeks and set aside on a plate.
-
In the same pot and using the remaining oil and browned bits, add the chopped onion, garlic, carrot and celery. Fry gently over medium-high heat until the vegetables are soft and golden—this may take 8–10 minutes. Stir in the thyme, bay leaves, cinnamon, clove and peppercorns, then add the chopped tomatoes. Cook for about 5 minutes to concentrate the tomato juices.
-
Return the seared cheeks to the pot and pour in the Pedro Ximénez sherry. If you are comfortable doing so, you can flambé briefly to burn off some alcohol and deepen the flavor; otherwise allow the wine to bubble gently for a minute. Reduce the sherry by roughly two-thirds, then add the beef stock so the cheeks are mostly submerged.
-
Bring the pot to a vigorous boil for about 30 minutes, then lower the heat to a gentle simmer. Cover and braise on the stovetop for at least 2 hours, or up to 3 hours depending on the size and toughness of the meat, until the cheeks are very tender and easily pulled apart with a fork. Alternatively, place the ovenproof casserole in a preheated oven at 150°C (300°F) and cook with the lid on or a parchment cartouche for the same period.
-
Once the cheeks are fork-tender, remove them to a serving dish. For a polished sauce, strain the braising liquid through a fine sieve, pressing down on the vegetables to extract the juices. Return the strained liquid to a clean pan and reduce over medium heat for 10–15 minutes until it becomes a glossy, slightly thickened demi-glace. Stir in a small piece of dark chocolate if using; it enriches the sauce and balances the sweetness of the PX.
-
Serve the cheeks spooned with the reduced sauce and garnished with a few fresh thyme sprigs. Roasted or steamed seasonal vegetables, buttery mashed potatoes, or small sautéed new potatoes work particularly well to soak up the sauce.
SERVING & STORAGE SUGGESTIONS: For the best texture and flavor, make this dish a day ahead—refrigerate overnight and gently reheat; the flavours will deepen. If you want an effortless one-pot meal, add cleaned new potatoes during the last hour of cooking so they cook in the sauce and pick up its flavor. Leftovers keep well in the fridge for 3–4 days and can be frozen for longer storage. Reheat slowly over low heat until piping hot.
TIPS: Choose cheek pieces that have some marbling for the most tender results. Adjust seasoning at the end of cooking. If you prefer a less sweet braise, reduce the quantity of PX slightly and balance with extra stock. When straining the sauce, use a ladle to press the solids to capture every bit of flavor before reducing.