Braised Moorish-style pigs' cheeks with picada and garlic-cumin potatoes

This delicious slow-cooked pork dish with garlicky potatoes is both Moorish in style and moreish in nature.

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For the pigs' cheeks

For the garlic-cumin potatoes

  • 700g/1lb 8oz waxy potatoes such as Desirée potatoes, peeled, cut into cubes
  • 1 tbsp olive oil, for frying
  • 3 garlic cloves, finely sliced
  • 1 tsp crushed cumin seeds
  • 125g/4½oz softened unsalted butter

For the picada

  • 1 slice crusty white bread, crusts removed, cut into chunks
  • 70g/2½oz blanched almonds, preferably Spanish
  • 1 tsp fresh thyme leaves
  • ½ tsp grated orange zest
  • small handful fresh flatleaf parsley leaves
  • sea salt and freshly ground black pepper