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Braised Moorish-Style Pigs' Cheeks with Picada and Garlic-Cumin Potatoes

Slow-cooked pork cheeks braised in sherry and stock, served with cumin-infused mashed potatoes and a fresh almond picada paste.

DinnerPorkPotatoesSpanishSlow-Cooked
Estimated Nutrition
Calories
1062.6
kcal / serving
4250.2 kcal total
Carbs
45.6g
per serving
182.2 g total
Fat
71.5g
per serving
285.8 g total
Protein
48.9g
per serving
195.4 g total
Cook Time
150
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
125
g
Unsalted Butter
softened
Fruits
2
tsp
Raisins
0.5
tsp
Orange Zest
grated
GrainsCereals
1
slice
White Bread
crusty, crusts removed, cut into chunks
Liquids
200
ml
Oloroso Sherry
750
ml
Beef Stock
good-quality beef or dark chicken stock
Meat
750
g
Pigs' Cheeks
trimmed of fat and sinew; Iberico or Gloucestershire Old Spot preferred
NutsSeeds
4
clove
Garlic
chopped
0.5
tsp
Cumin Seeds
1
tsp
Smoked Paprika
3
clove
Garlic
finely sliced
1
tsp
Cumin Seeds
crushed
70
g
Almonds
blanched
1
tsp
Thyme
fresh leaves
1
handful
Flat leaf Parsley
fresh leaves
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
OilsFats
1
tbsp
Olive Oil
for frying
1
tbsp
Olive Oil
for frying potatoes
Other
25
g
Bitter Chocolate
Vegetables
1
piece
Onion
chopped
1
piece
Carrot
chopped
700
g
Waxy Potatoes
peeled, cut into cubes; such as Desiree

Method

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