Braised Moorish-style Pigs' Cheeks With Picada And Garlic-cumin Potatoes
In this mouthwatering recipe, tender pigs' cheeks are slowly braised in a flavorful broth infused with sherry, smoked paprika, and raisins until they are melt-in-your-mouth perfection. Served alongside creamy garlic-cumin potatoes and topped with a rich almond and chocolate picada, this dish is a true celebration of flavors and textures that will delight your taste buds.
— Constant Cookbook
Ingredients
- 1-2 tbsp olive oil
- 750g/1lb 10oz pigs' cheeks, preferably Ibérico pork or Gloucestershire Old Spot, trimmed of fat and sinew
- 1 onion
- 1 carrot
- 4 garlic
- ½ tsp cumin
- 1 tsp smoked paprika
- 2 tsp raisins
- 200ml/7fl oz oloroso sherry
- 750ml/1¼ pints good-quality beef or dark- chicken stock
- 25g/1oz bitter chocolate
- 700g/1lb 8oz waxy potatoes
- 1 tbsp olive oil
- 3 garlic
- 1 tsp crushed cumin
- 125g/4½oz softened unsalted butter
- 1 slice crusty white bread
- 70g/2½oz blanched almonds
- 1 tsp fresh thyme
- ½ tsp grated orange
- small handful fresh flatleaf parsley
- and freshly ground sea saltblack pepper
Instructions
- 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.
Prep Time
PT30M
Yield
Serves 4-6
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