Tom Kerridge's Braised Pig Cheek Stew with Butterbeans and Chorizo

1. Preheat the oven to 160C fan. 
2. Season the pig cheeks with salt and pepper on both sides, and then dust them evenly in flour. Heat half the olive oil in a large non-stick casserole pan, and when hot, add the pig cheeks in batches and cook for 3-4 minutes on each side until golden brown. Remove from the pan and leave to one side on a tray. 
3. Next, add the chorizo to the pan and stir well. Cook for 4-5 minutes or until nice and crispy. Remove from the pan with a slotted spoon and transfer to the tray with the pig cheeks. 
4. Add the shallots to the pan and cook for 3-4 minutes, then add the carrot, celery and garlic. Cook for a further 5 minutes or until softened. Add the paprika and tomato puree and continue to cook for 2-3 minutes, stirring well. Add the red wine to the pan and bring up to a simmer then continue to cook until the wine reduces by half then pour in the chicken stock and tomatoes and bring up to a simmer again. Add the pig cheeks and chorizo back to the pan. Tie the herbs together with string in a bouquet garni and add to the pan. Cover with a lid and place into the oven. 
5. After 1 hour and 15 minutes, take the pan out of the oven and remove the lid. Add the peppers and butterbeans and return to the oven, uncovered, for another 30 minutes. 
6. To serve, stir in the sherry vinegar and sprinkle over the parsley. Season to taste. 

Tom's Tip:

Use a wooden spoon to scrape all the flavour from the bottom of the pan after browning the pig cheeks. You don't want to waste any of it as it makes the sauce even richer and more delicious.