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.
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
0.5
tsp
Orange Zest
grated
GrainsCereals
1
slice
White Bread
crusty, crusts removed, cut into chunks
Liquids
200
ml
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 Seed
crushed
1
tsp
3
clove
Garlic
finely sliced
70
g
Almond
blanched
1
tsp
Thyme
fresh leaves
1
handful
Flat leaf Parsley
fresh leaves
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
Other
25
g
Vegetables
Method
1
2
3
4
5
6
7
8
9
10
11
12