Braised Pigs Cheeks With Garlic Cumin Potatoes Recipes

BRAISED PIGS' CHEEKS WITH GARLIC-CUMIN POTATOES

Steps:

• For the pigs' cheeks, preheat the oven to 150C/130C Fan/Gas 2.
• Heat the oil in an ovenproof casserole over a medium heat. Add the pigs' cheeks and fry for 1-2 minutes on all sides, or until browned all over. Remove from the casserole and set aside.
• Add the onion, carrots and garlic to the casserole and fry for 4-5 minutes, or until light golden-brown.
• Add the cumin, smoked paprika and raisins, stir well and continue to cook for a further 1-2 minutes.
• Pour in the sherry and bring to the boil, scraping up any burned bits from the bottom of the pan using a wooden spoon. Continue to boil until the volume of sherry has reduced by two-thirds.
• Return the pigs' cheeks to the casserole, the pour over the stock and return the mixture to the boil. Transfer the casserole to the oven and cook for 2-2½ hours, or until the pigs' cheeks are tender and the cooking liquid has reduced and thickened to a sauce.
• Meanwhile, for the garlic-cumin potatoes, boil the potato cubes in a pan of salted water for 8-10 minutes, or until tender. Drain well, mash using a potato ricer or masher, then set aside to cool.
• Heat the oil in a frying pan over a medium heat. Add the garlic and cumin and fry until the garlic is pale golden-brown.
• Mix together the mashed potatoes, garlic, cumin and the cooking oil in a bowl until well combined. Stir in the butter, then season, to taste, with salt and freshly ground black pepper. Keep warm.
• For the picada, blend all of the picada ingredients to a thick paste in a food processor. Season, to taste, with salt and freshly ground black pepper.
• When the pigs' cheeks are cooked, remove the casserole from the oven and place it on the hob over a medium heat. Stir in the chocolate and the three-quarters of the picada and simmer for 2-3 minutes, or until the chocolate has melted and the sauce has thickened a little more. Season, to taste, with salt and freshly ground black pepper.
• To serve, divide the pigs' cheeks equally among 4 serving bowls. Spoon the potatoes alongside. Garnish each dish with some of the remaining picada.

SHERRY-BRAISED PORK CHEEKS

Steps:

• Heat 1 - 2 tbsp olive oil in a large pan then add the onion. Cook gently for 10 - 15 minutes until softened and lighty coloured. Remove and set aside.
• Toss 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 in batches. Turn the heat down to medium.
• Return all the pork and the reserved onions to the pan. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours.
• Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.
• Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.