• 700g pork cheeks, fat trimmed and cut into 4cm pieces
  • 2 tbsp plain flour
  • 190ml olive oil spray
  • 1 large onion, diced
  • 1 large carrot, diced
  • 2 sticks celery, diced
  • 3 cloves garlic, chopped
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 300ml dry sherry
  • 250ml chicken stock, made with ½ chicken stock cube
  • 410g tin cannellini beans, drained
  • 1 tsp fresh thyme leaves, chopped
  • 1 bay leaf
  • 1 tbsp flat leaf parsley, chopped
  • 2 tbsp toasted flaked almonds


  1. 1

    Season the flour with salt and pepper and toss the pork cheeks in the flour. Mist a large pan with spray oil over a medium/high heat and brown the pork cheeks all over (you might need to do this in two batches). Transfer to the slow cooker. 

  2. 2

    Add the diced onion, carrot and celery to the pan and cook for 5 minutes until lightly brown and softened. Add the garlic, paprika and cumin and cook for 1 minute, then add the sherry. Scrape the bottom of the pan to release all the flavour and cook for 3 minutes until slightly reduced. Add this to the pork in the slow cooker with the stock, cannellini beans, thyme and bay leaf. 

  3. 3

    Cook on low for 5 hours, until the pork is very tender, then remove the lid and turn up to high for 45 minutes to 1 hour to thicken, stirring occasionally. Just before serving, stir through the parsley and sprinkle over the flaked almonds.

Nutritional Details

Each serving provides
  • Energy 2035kj 486kcal 24%
  • Fat 14.9g 21%
  • Saturates 4.4g 22%
  • Sugars 8.0g 9%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 615kj/147kcal

Each serving provides

21.1g carbohydrate 8.8g fibre 42.1g protein

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