Pork cheek and chickpea stew

Last week I felt a little cold (where did the summer go?) and I wanted to make something that is comforting and warm but still light and pork cheeks from Robson’s Butcher was the perfect answer. Long and slow cooking, tons of flavour and still light. I thought I cooked some extra and was feeling please with my pre planning as I thought I would have lunch for the following day but it all went!

Ever since I was in Barcelona and had some wonderful chickpea dish I have been thinking about chickpeas and it seemed perfect with pork cheeks.

I soaked the chickpeas for 24 hours and then boiled them for 40 minutes.

Pork cheek and chickpea stew, serves 2 people, marinate for 24 hours, cooking time 2 hours

  • Pork cheeks 
  • Smoked paprika powder
  • Flour, for the pork cheeks
  • 1 leek, cut up
  • 1 carrot, quartered and sliced
  • 1 celery stalk, chopped fine
  • Brussels sprouts, 4, separated leaf by leaf
  • Cavolo nero
  • Chickpeas, soaked and cooked
  • Chicken stock
  • 2 bayleaves
  • Lemon thyme
  • Parsley, chopped
  • 3 tomatoes, chopped
  • 1/2 lemon, cut in to 2 quarters
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp soy sauce
  • extra virgin olive oil
  • Arrowroot to thicken

I dusted the pork cheeks in smoked paprika powder and marinated for 24 hours. The pork took on a slight smokiness that added to the flavor.

After 24 hours I dusted the pork cheeks in flour, pan fried and set aside.

01April_PorkCheeks

I then pan fried the garlic and then added the rest of the ingredients.

01April_Garlic

01April_Veg

Once it was brought to simmer I put the lid on let simmer away for 1.5 hours. After that I added the chick peas and let simmer for another 30 minutes.

When it was done I thickened the sauce with some arrowroot and served. I think I like pork cheeks better than ox cheeks but am not sure, it is gorgeous meat! It is also very easy to cook with a minimum of effort, it just needs a little of your time and it gives so much flavour in return!

01April_Stew

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Comments
2 Responses to “Pork cheek and chickpea stew”
  1. K Donkey says:

    this sounds wonderful. You know I love slow cooked food and never thought of using pork cheeks. Shame I’m not going to get any in Dubai – but just as well I’m coming home for a week in June. Love it…..

    • petra08 says:

      I have to pre order mine but they are so gorgeous! Well worth pre cooking and quicker to cook than beef cheeks 🙂

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