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Smoky Pork Cheek Stew

This beautiful stew has taken its place firmly at the top of our favourites list to have come out of the Gran Luchito test kitchen. Our friends over at Market Porter (a fantastic online butchers & deli) sent us a box of some of their favourite underrated cuts to play with, and we were over the moon to find pork cheeks included in the mix. If you’ve never cooked with them before, we can’t recommend them highly enough. They are perfectly suited to long, slow cooking which unlocks and releases all of their natural marbling and big flavour and that’s exactly what we did with them. We served it with a really tasty potato, celeriac and parmesan mash.

Check out our other slow cooking recipes.

  • Prep time

    1 hour

  • Cook time

    5 hour

  • Total time

    6 hour

  • Ideal for

    Dinner

  • Make it

    Mexican

  • Serves

    4-6

How to make it

  1. We used a slow cooker, but you can use a large saucepan with a lid on the hob.
  2. Add the oil to a pan and fry the diced onion, roughly chopped red pepper, Gran Luchito Chipotle Paste, cumin seeds & oregano until onion has completely softened (about 15mins). Put to one side.
  3. Mix flour with a good pinch of salt & pepper.
  4. Lightly coat the pork cheeks in the seasoned flour and fry in hot olive oil until browned on all sides, do in batches if required (don’t wash pan yet).
  5. Now add pork cheeks to onions, adding crushed whole garlic cloves and chicken stock.
  6. Add the sherry & vinegar to deglaze the pan which you fried pork cheeks in. Use a wooden spoon to scrape any bits that stuck to the bottom and bring to a boil then add to the stew.
  7. Set to high until it boils, then change to low, add a lid and cook for about 5 hours, or until the pork cheeks fall apart at the slightest touch.
  8. Meanwhile, crack on with the mash. Peel and dice celeriac and potatoes. Add to a pan with a little olive oil, garlic cloves, chopped thyme leaves, salt & pepper.
  9. Once vegetables have a little colour (about 10mins), add milk and top up with water until potato/celeriac is completely submerged.
  10. Bring to a boil and cook until vegetables are tender when poked with a knife.
  11. Allow to cool slightly then drain milk, but retain. Add vegetables to a food processor (you’ll probably have to do this in batches) along with butter and parmesan. Blitz and add enough of the retained milk to make a lovely smooth consistency. Stir through parsley and season to taste.
  12. Once cooked, remove pork cheeks and pull apart into chunks with forks. Return to stew and mix. When ready to serve, reheat and stir through a handful of roughly chopped parsley.
  13. Meanwhile, in another pan, add the broccoli spears to boiling water and cook for 2-3 minutes. You can optionally give them a few minutes in a hot griddle pan with a little olive oil, salt & pepper to add a nice little charred flavour.
  14. Serve with a drizzle of extra virgin olive oil, a sprinkling parmesan and a little chopped parsley.

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