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    Iberico Pork Cheek Burgers with Brandy BBQ Sauce

    • Serves 6 people
    • Complexity Easy
    Prep time
    20 mins
    Cook time
    Total time
    3h 20 mins
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    • For the pork cheeks:
    • 1Kg Iberico pork cheeks
    • 6 brioche burger buns
    • Few baby spinach leaves
    • 3 tbsp olive oil
    • 1 large onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 100ml Spanish brandy
    • 400g can of chopped tomatoes
    • 100ml water
    • 2 tsp smoked chipotle paste
    • ½ tsp fennel seeds, crushed
    • ½ tsp mustard powder
    • 2 tbsp Worcester sauce
    • 70g dark brown sugar
    • 3 tbsp cider vinegar
    • 3 tbsp tomato ketchup
    • Salt and pepper
    • For the apple and mustard slaw:
    • 1 red onion, thinly sliced
    • ¼ white cabbage, shredded
    • 1 pink lady apple, cut into matchsticks
    • ½ tbsp of wholegrain mustard
    • 4 tbsp of mayonnaise
    • Juice of ½ lemon
    • Salt and pepper


    I have based this recipe on one of those trendy pulled pork burgers that you see everywhere at the minute. Instead, I use Iberico pork cheeks, cooked slowly in the oven with a homemade BBQ sauce made from smoked chipotle peppers and Spanish brandy. The cheeks carry bags of flavour and they retain moisture really well, so the burger won’t end up dry. The BBQ sauce is very simple to make, you just mix all the ingredients, bang it in the oven and wait for the goods to be delivered. I like to serve the burgers in a sweet brioche bun with some creamy apple and mustard slaw.


    1. Pre-heat your oven to 180°C/350°F/Gas Mark 4 for 30 minutes.
    2. This dish is dead easy to make. Firstly, brown the pig cheeks on both sides in a large oven proof dish. Set aside. In the same casserole dish, fry the chopped onions and garlic until soft. Next, simply add all of the other ingredients and bring to the boil. Add the pig cheeks, then cover and transfer to the oven to cook low and slow. I went for 3 hours at 180°C.
    3. For the apple and mustard slaw, mix all the ingredients in a large bowl and season with salt and pepper.
    4. Once the pig cheeks are tender, remove them to a plate to rest. At this point you can add more sugar or seasoning to the sauce or some more brandy if you like it boozy. Use a hand blender to create a smooth, silky BBQ sauce, or blend it for less time if you want it chunkier.
    5. To serve the burgers, simply squash the pork cheeks with a fork until broken up, mix with some of the sauce and reheat in a pan. Toast the brioche burger buns. Once the buns are toasted, lay on the base some baby spinach leaves, add a spoon of the apple and mustard slaw, followed by a spoonful of the pulled pork cheeks and finish with loads of the sweet, smokey, spicy sauce.

    Shop Ingredients

    Iberico Pork Cheek 0.8Kg


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