A Knockout Recipe For Ibérico Pork Cheeks From Pizarro

A KNOCKOUT RECIPE FOR IBéRICO PORK CHEEKS FROM PIZARRO

A knockout recipe for Ibérico pork cheeks from Pizarro image

If tender pork, stewed for hours and served with garlic mash and broccoli spears doesn't sound like your kind of thing, we won't judge you. But if it does, you're our kind of reader. See below for the recipe from Jose Pizarro's Pizarro restaurant

Provided by Foodism

Time 1h20m

Yield Serves 4

Number Of Ingredients 1

Ingredients

1-2 tbsp olive oil1 large onion, finely chopped800g pork cheeks (ideally Ibérico Pork), excess fat & sinew trimmed and cut in half1 tbsp flour, seasoned with salt and pepper2 garlic cloves, crushed½ tsp ground cumin1 tsp pimentón de la Vera (smoked paprika)100ml sherry vinegar500ml beef or pork stockHandful flat-leaf parsley400g can of butter beans, drained & rinsed1 garlic clove70-100ml olive oilHead of broccoli or tender-stem broccoli spearsHandful of toasted flaked almonds

Steps:

Add the oil to a pan and fry the onions until softened. Put to one side.Lightly coat the pork cheeks in the seasoned flour and fry until browned on all sides, do in batches if required. Now add all pork and onions together adding garlic, cumin and paprika. Then add the sherry vinegar to deglaze the pan, ensure to scrape all the brown bits from the base to combine and optimise the flavours.Add the stock, bring to the boil and then simmer and cover for 2 hours until the pork is tender. If the sauce is too liquid, take off the lid and bring back to the boil to reduce the sauce.Pour the beans into a saucepan with the garlic and 100ml water and bring to the boil for 2-3 minutes. Remove from heat and whizz in a blender with the olive oil until smooth. Season to taste.Meanwhile, in another pan, add the broccoli spears to boiling water and cook for 2-3 minutes. Serve with a sprinkling of toasted flaked almonds.

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