Slow-Cooked Ibérico Pork Cheeks in Oloroso with New Season Figs

Serves 4 | Prep 20m | Cook 2h 30m

This dish celebrates the richness of Ibérico pork cheeks, gently braised in nutty Oloroso sherry with a hint of spice from star anise. Balanced with the sweetness of new season figs and the freshness of baby carrots, it’s a comforting yet elegant recipe, perfect for autumnal menus.

Ingredients

For the pork cheeks
- 800g Ibérico pork cheeks
- 2 tbsp O-Med Picual Extra Virgin Olive Oil
- O-Med Flor de Sal, generously for seasoning
For the braise
- 2 celery sticks, diced
- 2 medium carrots, diced
- 1 large onion, diced
- 3 garlic cloves, crushed
- 1 very small piece of star anise
- 3 sprigs fresh thyme
- 250ml Oloroso sherry
- 300ml dark chicken stock
To finish
- 200g baby carrots, peeled
- 6–8 new season figs, quartered or halved
- 25g smoked butter
- Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 150°C (fan 130°C).
Season the pork cheeks generously with sea salt. Heat olive oil in a heavy casserole dish and caramelise the cheeks deeply on all sides. Remove and set aside.
In the same pan, add the celery, diced carrot, onion, garlic, thyme, and a small piece of star anise. Cook until well caramelised.
Deglaze the pan with Oloroso sherry, scraping up any browned bits from the base. Add the chicken stock and return the pork cheeks to the pot.
Cover and place in the oven for 2–2.5 hours, or until the cheeks are very tender.
Remove the cheeks and strain the cooking liquid into a clean pan.
Add the baby carrots and simmer until nearly tender. Halfway through, add the figs and continue cooking until the carrots are soft and the figs are just tender but holding their shape.
Return the pork cheeks to the sauce with a small knob of butter. Stir gently, adjust seasoning, and serve.

Chefs Notes

This dish pairs beautifully with creamy mashed potatoes or saffron rice. For a lighter alternative, try serving with seasonal greens or a root vegetable purée. If figs are not available, prunes or apricots make an excellent substitute.

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