Braised Pigs’ Cheeks with Black Olives and Sun-Dried Tomatoes

Name: Braised Pigs’ Cheeks with Black Olives and Sun-Dried Tomatoes
Prep time: 8 h 20 min
Cook time: 3 h 10 min
Total time: 11 h 30 min
Cuisine: Spanish
Ingredients: 12 pigs’ cheeks, trimmed; 100 ml/3½ fl oz/scant ½ cup olive oil; 100 g/3½ oz/¾ cup plain (all-purpose) flour; 2 tbsp tomato purée (paste); 2 tbsp tomato purée (paste); 1 l/35 fl oz/4¼ cups beef stock (bouillon); 1 l/35 fl oz/4¼ cups beef stock (bouillon); 125 g/4½ oz sun-dried tomatoes, chopped; 20 black olives, pitted; 10 basil leaves, torn; mashed potatoes or boiled rice, to serve; mashed potatoes or boiled rice, to serve; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 500 ml/17 fl oz/2 cups red wine; 1 large onion, coarsely chopped; 3 garlic cloves, crushed; 2 carrots, chopped; 1 sprig fresh thyme; 1 sprig rosemary

Preparation info

Serves
6

Difficulty
Easy
Ready in
12 hr

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

12 pigs’ cheeks, trimmed
100 ml/3½ fl oz/scant ½ cup

Europe
Spain
Main course
Mediterranean

Method

At our restaurant, we love to slow-cook delicious, tender pork cheeks until they practically melt in your mouth. They are especially popular during the winter months when there is a little chill in the air. I would argue that stewing and braising are the quintessence of good home cooking. Rich comfort food with robust flavours, cooked slowly in the shape of pot-roasts, casseroles, hot pots and