Recipe: Iván Otiz’s slow-cooked Iberian pork cheeks

Slow-cooked Iberian pork cheeks
Statement dish: impress dinner guests with this refined pork dish

Hispania chef Iván Otiz’s recipe for slow-cooked Iberian pork cheeks

To celebrate the delicious taste of Mahou, the Telegraph has partnered with Madrid’s five-star beer to discover exciting new flavour combinations.

With Michelin-starred chef and presenter Mark Sargeant, we set four of the UK's top tapas talents a series of themed challenges in a bid to find the perfect pairing for Mahou Cinco Estrellas – the second of which is fusion tapas.

Iván Ortiz is Head Chef at London’s Hispania, a stylish restaurant set over two storeys in the heart of the city. Since opening three years ago, Hispania has become a must-visit for tapas fans seeking an authentic Spanish culinary experience.

Head Chef Iván Ortiz cooking at Hispania restaurant

Iván has worked in kitchens since he was 14 and his influences range from his mother’s family cooking to the ultra modern creations of his erstwhile boss, El Bulli’s legendary Ferrán Adria.

“Iberian pigs – the famous black ones – not only produce Spain’s finest jamón,” Iván explains. “‘Every part of the animal is prized and in this recipe I slow-cook the cheeks to achieve a wonderful texture. My fusion element is red cabbage because it is something I associate with traditional English cuisine.”

The dish is visually seductive with the purée providing an artistic splash of colour on the plate as well as a punchy counterpoint to the richness of the pork. Mark Sargeant said he could not imagine a drink more satisfying to enjoy alongside it than a cold glass of Mahou Cinco Estrellas. “It’s the perfect Spanish palate-cleanser for such a gorgeous, rich dish.”

Pork cheeks with red cabbage purée

Serves 1 - 2


Pork Cheeks:

  • 3 Iberian pork cheeks
  • 2 litres pork stock
  • Salt and pepper

Red cabbage purée:

  • 165g red cabbage
  • 50g truffle potatoes
  • 200ml milk

Paprika Oil:

  • 500ml vegetable oil
  • 200g sweet paprika

To serve:

  • 1 tbsp pork stock
  • Crispy garlic
  • Chives
  • Dried chilli threads


Pork Cheeks

  1. Clean the cheeks of any excess fat and pan-fry in a little hot oil for 3-4 minutes until browned on all sides. Place them in a pot with the pork stock, bring to the boil and simmer for three hours approx. If necessary, add more water during the cooking process.


  1. Roughly dice the red cabbage and truffle potatoes into same-sized cubes and boil for 20-30 minutes in the milk. When tender, drain the cabbage and the potatoes, reserving the milk.
  2. Blend the cabbage and potatoes into a smooth purée (adding the reserved milk to loosen if necessary). Season to taste.

Paprika Oil

  1. To make the paprika oil, heat up the vegetable oil to 120C before carefully adding the sweet paprika. Allow to simmer for just 10 seconds before removing the oil from the heat and allowing to completely cool. Set aside until ready to serve.

To serve

Warm the pork cheeks in a hot pan along with the pork stock, basting the meat until glazed. Warm a little of the purée in a small saucepan before spooning on to the serving plate. Top with the warmed cheeks and garnish with crispy garlic, chopped chives and dried chilli threads. Drizzle with a little paprika oil to finish.

To make the dish for yourself, get your ingredients at #perfectpairing #mahou