The Maximum Intensity of Sherry

Pair with

Carrilleras Estofadas en Oloroso - Braised Pork Cheeks

Starring: Oloroso

Pork cheeks are a sublime cut, lovely and tender when properly cooked; no bones, just delicious meat. I can’t remember not having pork cheeks on the menu of my restaurants; the customers love them as much as I do.

Sherry pairing by
Omar Allibhoy
Tapas Revolution United Kingdom
If you are feeling lazy you don’t need to worry about preparing any kind of side dish to go with this: just chuck some scrubbed new potatoes into the pan for the last hour of cooking. They will cook beautifully in the rich sauce.

How to make

Carrilleras Estofadas en Oloroso - Braised Pork Cheeks

Pork cheeks
Olive oil
1 onion 
roughly chopped
6 cloves 
garlic, peeled
carrots peeled and roughly chopped
stick celery chopped
bay leaves
sprigs thyme
cinnamon stick
black peppercorns
tomatoes chopped
Oloroso Sherry
beef stock cube

Preparation time: 20 minutes

Cooking Time: 2 ½ - 3½ hours

Season the cheeks and dust lightly with the flour.

Heat the olive oil in a large, heavy-based casserole over a high heat and add the pork cheeks. Pan-fry for about 3-4 minutes on each side. Remove from the pan and set aside.

Put the onion, garlic cloves, carrot and celery into the same pan and fry until dark golden, about 10 minutes. Add the bay leaves, thyme, sprigs, dried spices and the chopped tomatoes and cook for about 5 minutes, until the juices from the tomatoes have reduced down.

Return the seared cheeks to the pan and flambé: add the sherry and light quickly using a lighter or long matches. Add the remaining salt and when the liquid has reduced by about two thirds, stir in the beef stock cube along with 1 litre of water. Bring to the boil and cook at a fast simmer for 30 minutes.

Reduce the heat to low and leave to simmer gently for at least 2 hours – the cheeks may need longer, even up to 3 hours, to become really tender.

Some people say that marinating meat in red wine for 24 hours tenderizes it. I have done this literally hundreds of times but all I can say is that the meat tastes a bit more acidic and looks more purple. My suggestion is not to bother.


Oloroso & Gastronomy

Serving Tips

The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC. 

This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.

Oloroso quick reference

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Smooth and Persistent

Ideal accompaniment for prolonging the sensation of intense flavours.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.
Starring Amontillado by Annie B's Spanish Kitchen

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