Braised pigs' cheeks and chorizo with mash

Aaron Craze makes an unusual dish using the forgotten fruit, avocadoes,which are eaten as a sweet in milkshakes and desserts across the world
By Tom Illic
Braised pigs' cheeks and chorizo with mash
  • Rating:
  • Serves: 4
  • Cook Time: 2 minutes
  • Prep Time: 10 minutes plus overnight marinating
  • Effort: medium


  • 8 pigs' cheeks
  • 150 ml red wine
  • 150 ml port
  • 120 g butter
  • 2 onions, finely chopped
  • 1 carrot, finely chopped
  • 2 sticks celery
  • 150 ml veal stock

For the mash

  • 3 large potatoes, diced
  • 7 cloves garlic, finely chopped
  • 50 ml milk
  • 100 g butter
  • handfuls flat leaf parsley, chopped

To garnish

  • 50 g chorizo, sliced
  • crackling


1. Marinate the cheeks in wine and port, preferably overnight. Drain and reserve the liquor and dry thoroughly.

2. In a heavy ovenproof pan, brown the meat in half of the butter, then brown the vegetables in a frying pan in the remainder of the butter and add to the meat. Add the reserved liquor and veal stock and braise in the oven for 11/2 hours at 150 C/gas 2.

3. For the mash: boil the potatoes until tender (10-20 minutes). Once the potatoes are cooked, mash them and push them through a sieve. Heat the milk, double cream, garlic and butter in a small saucepan to almost boiling, then add the hot milk mixture to the potato and combine. Season and stir through the parsley.

4. Pass the braising juices through a sieve and reduce to a desired concentration in a small saucepan.

5. Serve two pig cheeks with a spoonful of mash, garnished with a slice of chorizo and a drizzle of the braising jus. Add crackling if desired.

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