Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
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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.