A few butchers and supermarkets are now selling pork cheeks – when I went into Waitrose the other day they were on the meat counter. They have great natural marbling, so the meat stays moist during slow cooking.
500-600g pork cheeks, cut into 4-5cm chunks or left whole
1tbsp vegetable oil
2 medium onions, peeled, halved and finely chopped
Salt and freshly ground black pepper
50g flour, plus some for dusting
250ml dry sherry
1ltr chicken or beef stock
Season and lightly flour the pork cheeks. Heat a frying pan with a tablespoon or so of vegetable oil and fry the cheeks on a high heat for a few minutes, browning them on all sides, then drain on kitchen paper.
Meanwhile, melt the butter in a heavy-based saucepan and gently cook the onion for 2-3 minutes until soft, add the flour and cook on a low heat for a minute, then gradually add the sherry and stock, stirring carefully to avoid lumps forming; bring to the boil, add the pork cheeks, season and simmer gently for about 1-1½ hours or until the cheeks are tender.
The sauce should have reduced and thickened by now; if not, remove the cheeks and simmer the sauce until it's thickened, then return the cheeks and serve in a warmed sharing dish or individual plates.