Sherry-braised pig’s cheeks with prunes

This Spanish dish is winter on a plate. Don’t be put off by the idea of cooking pig’s cheeks if you have never done it before! They’re a great, cheap cut of meat, and perfect for stewing for hours on end. The meat becomes succulent and tender and remains very moist. The combination of pig’s cheeks and sherry has Spain written all over it while the prunes pay tribute to the country’s Moorish heritage. If you plan on making this dish, think ahead: you might have to let your butcher know a few days in advance so they can order the cuts in for you.

This dish featured in my Barcelona travel episode, you can watch me make it here.

This is a recipe from my second cookbook “Anne’s Kitchen – Barcelona, Istanbul, Berlin”.

September 26, 2014