Pork cheeks in oloroso sherry sauce
Pork cheeks pressure-cooked in sherry, briefly seared and served with a strained butter-finished sauce.
Active time40 min
Cooking1 h 45 min
Total2 h
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Ingredients
- 1 carrot
- 1 onion
- 1 leek
- 1 garlic head
- 5 g unsalted butter
- 6 trimmed raw pork cheeks
- 600 ml water
- 30 g wheat flour
- 45 ml extra virgin olive oil
- 1 pinch of ground black pepper
- ½ tsp dried rosemary
- 1 pinch of fine salt
- ½ tsp dried thyme
- 150 ml dry oloroso sherry
Preparation
Check cheeks are trimmed, pat dry and season with salt and pepper. Coat lightly in flour and discard excess. Heat all the oil in the open pressure cooker, brown cheeks in batches for about 10 min altogether, turning, then set aside on a plate.
6 trimmed raw pork cheeks30 g wheat flour45 ml extra virgin olive oil1 pinch of ground black pepper1 pinch of fine salt- plate
- pressure cooker and its instructions
- kitchen tongs
Peel and roughly cut onion, wash garlic head and halve crosswise. Trim and wash leek, peel carrot and chop both. Fry all vegetables in the same oil with rosemary and thyme for about 5 min. Return cheeks, add all sherry and boil for 4 min. Add all measured water, which should almost reach the meat in a suitable cooker. Close within fill and liquid limits and cook for 45 min under pressure according to the manual. Release pressure as directed before opening. Check tenderness and extend if needed.
1 carrot1 onion1 leek1 garlic head600 ml water½ tsp dried rosemary½ tsp dried thyme150 ml dry oloroso sherry- knife
- chopping board
- vegetable peeler
- pressure cooker and its instructions
- spoon
Carefully remove cheeks. Melt butter in a saucepan, strain all cooking liquid into it without blending vegetables and reduce gently for about 10 min until coating. Set strained vegetables aside. Meanwhile heat a dry frying pan and sear cheeks for about 1 min per side just to reheat and brown. Serve immediately with all strained sauce.
5 g unsalted butter- plate
- saucepan
- sieve
- spoon
- nonstick frying pan
- kitchen tongs
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration