Spanish · dinner
170m
Total time
4
Servings
—
kcal
medium
Difficulty
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FAQ · Things people ask
Yes — oloroso gives a richer, more oxidised, nuttier flavour; amontillado is a middle ground between fino and oloroso. All work well and keep the dish within the right Andalusian family. Fino and Manzanilla are the lightest and most delicate, which is why they are the first choice here. Avoid cream sherry — it is too sweet and will throw off the balance of the sauce.
Ask your butcher directly — they are not always on display but most whole-animal butchers carry them. Spanish delis often stock them frozen. Online meat suppliers are another good source. Beef cheeks are a solid substitute with a slightly richer, beefier flavour and a slightly longer braise time (add 30–45 minutes).
Absolutely — this dish is genuinely better the next day. The cheeks absorb more sauce overnight and the flavours meld and deepen. Refrigerate the cheeks and strained sauce separately. The sauce will set to a firm jelly (all that gelatin), which is a good sign. Reheat both gently together over low heat — do not boil.
Creamy mashed potato is the classic pairing — the starch absorbs the sauce beautifully. White bean puree is a Spanish alternative with more body. Polenta, papas arrugadas (Canarian wrinkled potatoes), or crusty bread for mopping all work well. A simple dressed green salad or braised greens like spinach with garlic balance the richness.
Keep reducing. The natural gelatin in the braising liquid does the work, but it needs time and a brisk simmer. Do not add cornstarch or flour at this stage. If after 20 minutes of steady simmering it is still very thin, your pork cheeks may have been lean. A small knob of cold butter whisked in at the end will give you gloss and body.
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