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Pork Cheek & Chorizo

This Pork Cheek & Chorizo Stew is a hearty, slow-cooked dish that combines tender pork cheeks with the smoky, spicy kick of Spanish chorizo. Simmered in a rich tomato and red wine sauce with vegetables, it’s a perfect warming meal for colder days, offering deep, comforting flavours that develop beautifully over time. Serve with crusty bread or creamy mashed potatoes for a complete and satisfying dish.

INGREDIENTS
  • 1kg pork cheeks
  • 100g Chorizo, sliced
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 400g tin of chopped tomatoes
  • 500ml chicken or beef stock
  • 200ml red wine (optional, but recommended)
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato purée
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish
METHOD

  • Heat 1 tablespoon of olive oil in a large casserole pot over medium heat. Brown the pork cheeks on all sides, then remove from the pot and set aside.
  • In the same pot, add the chorizo slices. Fry until they release their oils and start to crisp up, about 3-4 minutes. Remove and set aside with the pork cheeks.
  • Add the remaining tablespoon of olive oil to the pot, then sauté the onions, carrots, and celery until softened, about 5-6 minutes.
  • Stir in the garlic, smoked paprika, and cumin, cooking for another minute until fragrant.
  • Add the tomato purée and cook for another minute before deglazing the pot with the red wine. Let it simmer for a couple of minutes to reduce slightly.
  • Stir in the chopped tomatoes and stock. Return the pork cheeks and chorizo to the pot, add the bay leaf, and season with salt and pepper.
  • Bring the mixture to a gentle simmer, cover, and cook on low heat for 2-2.5 hours until the pork cheeks are tender and easily pull apart with a fork.
  • Taste and adjust the seasoning if necessary. Remove the bay leaf before serving and garnish with freshly chopped parsley.

For the Pork Cheek & Chorizo Stew, you want sides that balance out the richness of the dish while complementing the bold flavours. Here are some ideas for sides and matches:

Sides:

  • Creamy Mashed Potatoes: The smooth, buttery mash soaks up the stew’s rich sauce beautifully.
  • Crusty Bread: A freshly baked loaf or sourdough bread is perfect for dipping into the sauce.
  • Polenta: Creamy or grilled polenta offers a hearty base with a slightly sweet taste that pairs well with the smoky chorizo.
  • Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes roasted with olive oil and herbs will add a touch of sweetness and earthiness to complement the stew.
  • Rice or Couscous: Either option offers a simple, neutral backdrop for the bold flavours of the stew.
  • Herb-Roasted Potatoes: Roast potatoes with rosemary, thyme, and garlic for a crispy yet comforting side that holds up against the stew.
  • Braised Cabbage or Kale: Lightly braised greens with garlic or bacon provide a fresh, slightly bitter contrast to the richness of the pork and chorizo.

Matches:

  • Grilled Asparagus or Tenderstem Broccoli: These fresh greens bring a nice crunch and a pop of colour to the plate, balancing the richness of the stew.
  • Sautéed Spinach: Wilted spinach with garlic and a touch of lemon juice adds a bright, fresh contrast.
  • Roasted Cauliflower: Cauliflower, either simply roasted or tossed with smoked paprika, complements the deep, smoky flavours in the stew.
  • Green Beans Almondine: Green beans sautéed with butter, lemon, and toasted almonds add a nutty, vibrant texture to the meal.

Other ideas:

  • Pickled Vegetables: A side of pickles or a small serving of lightly pickled carrots and radishes cuts through the heaviness with acidity and crunch.
  • Apple or Pear Salad: A salad with thinly sliced apples or pears, rocket, walnuts, and a mustard vinaigrette brings sweetness and freshness to contrast the richness of the dish.

Variations on a Theme!

To create variations of your Pork Cheek & Chorizo Stew, there are plenty of ingredients you can introduce that will complement the base flavours of the dish while adding new dimensions. Here are some ingredients that work well with pork cheeks and chorizo:

Vegetables:

  • Bell Peppers: Add sweetness and colour; roast or sauté them before adding to the stew.
  • Butternut Squash: Its sweetness works beautifully with the smoky chorizo and tender pork cheeks.
  • Mushrooms: Earthy, umami-rich mushrooms such as chestnut or porcini add depth to the stew.
  • Leeks: Their mild, sweet flavour complements the richness of the stew and works as a substitute for onions.
  • Parsnips: Slightly sweet with a subtle nutty flavour, they add a unique twist to the root vegetable component.
  • Sweet Potatoes: Replace or mix with regular potatoes for a slightly sweeter and creamier variation.

Beans & Pulses:

  • Lentils: Green or brown lentils add a hearty texture and absorb the stew's flavours well.
  • Chickpeas: They bring a bit of creaminess and a slight nuttiness to the dish, making it more filling.
  • Cannellini Beans: These white beans are a classic addition to many Spanish-style stews and soak up the sauce beautifully.

Herbs & Spices:

  • Thyme: Adds a more herbaceous note, working well with both pork and chorizo.
  • Rosemary: Strong and aromatic, rosemary brings out the best in slow-cooked meats.
  • Bay Leaves: While already common in stews, adding a couple more enhances the earthiness.
  • Coriander (Ground): A pinch of ground coriander adds warmth and a subtle citrus-like flavour.
  • Chilli Flakes: To give the stew more heat, adding some chilli flakes works well with the smoky chorizo.

Liquid Variations:

  • Sherry: A splash of dry sherry brings out the sweetness in the pork cheeks and deepens the overall flavour.
  • Cider: Use a dry cider instead of red wine for a lighter, slightly tangy variation.
  • Beer: A dark ale or stout can bring a malty richness that pairs perfectly with the pork cheeks.
  • Tomato Passata: For a richer tomato base, you can replace the chopped tomatoes with passata.

Additional Meats:

  • Black Pudding: For an extra layer of richness, adding small chunks of black pudding towards the end of the cooking time creates a luxurious texture.
  • Bacon or Pancetta: Adding crispy bits of bacon or pancetta to the stew enhances the smoky, salty element, and complements chorizo.

Sweet Elements:

  • Dried Apricots: Adds a hint of sweetness that works surprisingly well with the pork and chorizo.
  • Prunes: Similar to apricots, but with a more intense, deeper sweetness, they blend well into slow-cooked dishes like this.

Fresh Additions:

  • Lemon Zest: Stirring in some lemon zest at the end brightens the whole dish, cutting through the richness.
  • Olives: Green or black olives add a salty, briny note that pairs wonderfully with the pork cheeks and chorizo.
  • Capers: Like olives, these bring a sharp, briny contrast to the rich and smoky stew.

Creamy Additions:

  • Sour Cream: Adding a dollop at the end gives the stew a creamy richness and a tangy contrast.
  • Crème Fraîche: Similar to sour cream, crème fraîche balances the flavours with a subtle creaminess.

 

Shop for Ingredients

Lishman’s Yorkshire Chorizo Saucisson – 180g

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Preparation Time: 20 minutes
Cooking Time: 2-2.5 hours

Hot Tips

  • If you have time, marinate the pork cheeks in a little olive oil, garlic, and smoked paprika for an hour before cooking. This helps enhance their flavour.
  • For an even richer sauce, substitute 100ml of the stock with beef stock.
  • Cook the stew a day in advance and reheat gently the next day – the flavours will develop and deepen overnight.

Pairings

Alcoholic Pairings:

Red Wine:

  • Rioja (Tempranillo): A classic Spanish pairing, Rioja has earthy, spicy, and berry notes that work perfectly with the smokiness of chorizo and the richness of pork cheeks.
  • Garnacha (Grenache): Garnacha wines have bright red fruit flavours and a bit of spice, which balances the heaviness of the stew.
  • Malbec: With its bold tannins and dark fruit notes, Malbec cuts through the richness of the pork cheeks while complementing the smoky chorizo.
  • Syrah/Shiraz: Known for its peppery and smoky flavours, Syrah or Shiraz enhances the stew’s spiced elements.

Beer:

  • Dark Ale or Porter: These beers have malty richness and subtle caramel or chocolate notes, which pair well with the deep, slow-cooked flavours of the stew.
  • Amber Ale: With a balance of sweetness and bitterness, amber ales work nicely to complement the smoky and spiced notes from the chorizo.
  • Belgian Dubbel: The slight sweetness and caramel undertones of a Belgian Dubbel can pair well with the pork cheeks, adding complexity to the dish.

Cider:

  • Dry Cider: The crisp, slightly tart nature of a dry cider cuts through the rich stew, providing a refreshing contrast to the smokiness.
  • Sparkling Cider: If you want something a bit lighter and more celebratory, a sparkling cider brings some effervescence to lift the dish.

Sherry:

  • Dry Oloroso Sherry: With its nutty, complex flavour, Oloroso complements the richness of pork cheeks and the depth of the chorizo's smokiness. This also pairs wonderfully with any sweet elements like dried fruits in the stew.

Non-Alcoholic Pairings:

Iced Tea:

  • Lapsang Souchong: A smoky black tea, this echoes the flavours of the chorizo and brings out the smokier elements in the stew.
  • Earl Grey Iced Tea: With its subtle citrus notes from the bergamot, this offers a refreshing counterpoint to the richness of the dish.

Sparkling Water with Lemon or Lime:

  • The effervescence and acidity of sparkling water with a splash of lemon or lime help cut through the richness, keeping your palate refreshed between bites.

Ginger Beer:

  • Non-alcoholic ginger beer, with its spicy, zesty flavour, pairs well with the chorizo's heat and brings a refreshing contrast to the dish.

Apple Juice or Pear Juice:

  • Both apple and pear juices, especially when unsweetened and slightly tart, offer a natural sweetness and acidity that complements the smoky and rich pork and chorizo.

Herbal Tea:

  • Mint Tea: A light mint tea can refresh the palate, providing a cool contrast to the hearty stew.
  • Chamomile Tea: With its floral and slightly sweet notes, chamomile tea offers a delicate balance to the robust flavours of the stew.
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