Ibérico Bellota Pork Cheeks Slow Cooked in Sweet Sherry with Fresh Figs

Serves 4 | Prep 15m | Cook 2-3h

Ibérico Bellota pork cheeks are one of the most prized cuts from the Iberian pig, renowned for their exceptional depth of flavour and naturally rich marbling. Sourced from free-range animals fed on acorns during the montanera season, the cheeks become wonderfully tender when cooked slowly, absorbing and elevating the flavours of wine, herbs and aromatics. This traditional cut, increasingly celebrated by chefs, delivers an indulgent, melt-in-the-mouth experience that showcases the very best of Ibérico pork.

Ingredients

- 1 kg Ibérico Bellota Pork Cheeks
- 2–3 tbsp Extra Virgin Olive Oil
- 1 medium Onion, diced
- 1 Carrot, diced
- 1 Celery Stick, diced
- 2 Garlic Cloves, finely chopped
- 300 ml Oloroso Sherry
- 200 ml Chicken Stock
- 2–3 Sprigs Fresh Thyme
- 2 Bay Leaves
- 1 Small Star Anise (optional, use sparingly)
- 50 g Butter
- 1 tbsp Sherry Vinegar (or to taste)
- 6–8 Ripe Fresh Figs, torn into pieces
- Sea salt and Black Pepper

Method

Season the pork cheeks with sea salt and black pepper. Heat the olive oil in an oven-proof casserole dish and sear the cheeks over a medium-high heat until well caramelised on all sides. Remove and set aside.
In the same dish, add the onion, carrot, celery and garlic. Cook gently until softened and lightly golden.
Return the cheeks to the casserole and pour in the Oloroso sherry and chicken stock until the cheeks are almost covered. Add the thyme, bay leaves and star anise. Cover with a lid and transfer to a low oven (around 140–150°C) for 2–3 hours, or until the cheeks are beautifully tender.
Once cooked, remove the cheeks and strain the cooking liquid. Bring the liquid to a boil and reduce until thickened and intensely flavoured.
Whisk in the butter and add the sherry vinegar. Adjust seasoning to taste.
Add the torn figs and allow them to warm gently in the sauce for 1–2 minutes, releasing their fragrant juices.
Return the cheeks to the sauce, coat well, and serve hot.

Chefs Notes

Serve with creamy mashed potatoes, soft polenta or a simple risotto to showcase the richness of the sauce. Roasted root vegetables or crusty bread make excellent accompaniments.

Want to order these ingredients?

Whether you are a chef, a restaurateur, or a retailer, you have access to a curated selection of premium foods that are sure to elevate your offering.

Explore some other