Step 1

Heat 1 - 2 tbsp olive oil in a large pan then add the onion. Cook gently for 10 – 15 minutes until softened and lighty coloured. Remove and set aside.

Step 2

Toss the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. Brown the pork cheeks all over in batches. Turn the heat down to medium.

Step 3

Return all the pork and the reserved onions to the pan. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours.

Step 4

Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.

Step 5

Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.