olive oil, for frying
1 celery stalk, diced
1 carrot, diced
600g pork cut into large dice
1 tbsp gluten free flour, seasoned with salt and pepper
1 tbsp garlic infused oil
½ tsp ground cumin
1 tsp sweet smoked paprika
150ml medium dry sherry
500ml low FODMAP beef stock
handful flat-leaf parsley, leaves picked
Heat 1 - 2 tbsp olive oil in a large pan then add the vegetables.
Cook gently for 10 – 15 minutes until softened and lighty coloured. Remove and set aside.
Toss the pork in the seasoned gluten free flour. Add a little more oil to the pan and turn up the heat.
Brown the pork all over in batches. Turn the heat down to medium.
Return all the pork and the reserved vegetables to the pan. Add the garlic infused oil, cumin and paprika and cook for a minute, then pour in the sherry.
Use your spoon to scrape the bottom of the pan and mix in all the flavours.
Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.
Scatter with parsley leaves and serve with rice or mashed potato.
Recipe adapted from: Good Food