Pork cheek and chorizo estofado

Not yet rated

A mashup between Hungarian goulash and Spanish estofado, the best part of this pork cheek and chorizo stew is the incredible sauce, flavoured with hot and sweet pimentón, caraway seeds, peppers and white wine. Perfect with buttered potatoes on a chilly autumn evening.

First published in 2020





I think it’s nice to leave the meat in quite large pieces so leave the cheeks whole. Season the flour and toss the pork in it. Chop the sausage into large chunks
Preheat an oven to 165°C/gas mark 3. Heat the olive oil in a heavy-lidded casserole pot and brown the pork. You may need to do this in batches. Set aside and then brown the sausage and also set aside. Now add the onion and soften gently
Whilst the onions are softening, peel the peppers using a potato peeler – they don’t have to be perfect but it just means there won’t be too many shards of pepper skin at the end. Slice the peppers and add to the onions along with the garlic. Season your vegetables and cook for 5 minutes until they start to soften. Add the pimentón, caraway, wine and lemon juice
Reintroduce the pork and sausages and stir together. Put the lid on and place into the oven. Check the pork after an hour; it’s surprising how much liquid the peppers and onions let out but if it’s looking a little dry then add some water – the sauce is practically the most delicious part of this dish so you want to make sure there’s plenty of it. Place back in the oven for another half an hour or so. The meat should be tender and giving
Place a generous dollop of sour cream on the pork with a good sprinkle of chives on top. Serve with some boiled, buttered potatoes

Previously guest head chef at East London favourite P. Franco, Anna Tobias has built a career on simple but effective cookery.

Get in touch

Please sign in or register to send a comment to Great British Chefs.