Spanish Pigs Cheek

I love to experiment with different cuts of meat and push myself to cook something different.  Pigs cheeks are very cheap, but cooked long and slow they can make the most incredible dish.
This Spanish version is a particular favourite and was inspired by my recent trip to Almeria.
I originally served the dish with wilted spinach, rice and roasted peppers, but would be equally as yummy with cous cous or polenta.


Serves 2
Calories 380

Ingredients

olive oil, for frying

2 red onions, diced

600g pigs cheeks

1 tbsp flour, seasoned with salt and pepper

2 crushed garlic cloves

1  tsp ground cumin

2 tsp sweet smoked paprika

150ml medium dry sherry

500ml beef stock

handful flat-leaf parsley

Method

1. Heat the olive oil in a large pan and add the onion.
2. Cook gently for 10 – 15 minutes until softened. Remove from the heat.
3. Put the cheeks in the seasoned flour.
4. Add a little more oil to the pan and turn up the heat.
5. Brown the pig cheek.
6. Turn the heat down to medium.
7. Return all the pork and the reserved onions to the pan.
8. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry.
9. Use a spoon to scrape the bottom of the pan and mix in all the flavours.
10. Pour in the beef stock then bring the pan to a simmer.
11. Simmer gently for 4 hours or until the cheeks are tender.
12. Scatter with parsley leaves and serve.