Recipes, Pork Recipes

Whole pork cheek recipe w/ chickpeas, oloroso & sweet onions

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A whole pork cheek recipe is the epitome of indulgence – beautifully soft flesh, a generous layer of fat, and perfectly crisp crackling. It truly ticks all the boxes for a rich and satisfying dish. If you know, you know.

This whole pork cheek recipe is rustic in the best possible way, with a charming Andalusian countryside vibe that I absolutely adore. It’s unapologetically bold, showcasing unctuous pork cheek and soft, flavourful chickpeas in a hearty one-pot dish. While you might be tempted to add greens or vegetables, this dish is best served the traditional way – with lots of bread to soak up all the rich, delicious juices.

As indulgent as it is, this recipe is surprisingly easy to prepare, making it perfect for anyone who loves slow-cooked pork and comforting, rustic flavours.

Serves 3-4

Ingredients

Method

  1. Take the pork cheek out of the fridge and remove it from its packaging. Liberally season all over with salt and set aside for 45 minutes to allow the salt to permeate the meat.
  2. Drain the soaked chickpeas and place them in a pan. Cover with water and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes.
  3. In a large pan with a well-fitting lid, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the onions, bay leaves, and a pinch of salt. Cover with the lid and cook gently, stirring regularly. The goal is to soften the onions completely and release their sweetness without allowing them to colour. This process takes about an hour, but patience will be rewarded.
  4. Preheat your oven to 120°C.
  5. Drain the chickpeas and add them to the onions. Pour in the Oloroso sherry, bring to a boil, and then add enough chicken stock to just cover the chickpeas. Allow it to return to a boil, then carefully place the pork cheek in the dish. Cover with the lid and transfer to the oven for 2 ½ hours.
  6. After 2 ½ hours, remove the lid and return the pot to the oven for another 2 ½ hours. If the chickpeas have absorbed most of the liquid and the pot looks dry, add a splash more chicken stock.
  7. Check if the pork is cooked by inserting a knife into the side of the cheek (not through the skin). If the knife slides in easily, the cheek is ready.
  8. Increase the oven temperature to 200°C. Check the liquid levels once more and add a little chicken stock if necessary. Return the pan to the oven for 12–15 minutes to crisp up the cheek’s skin.
  9. Once done, remove the pan from the oven and allow the dish to rest for at least 30 minutes. Carefully lift the cheek out of the pan and add 1 teaspoon of sherry vinegar to the chickpeas. Stir well and adjust the seasoning if needed.
  10. Serve with crusty bread and a chilled glass of Fino sherry. Enjoy!

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.