Harissa Pork Cheeks Butter Beans Recipe with Chermoula

This scrumptious harissa pork cheeks butter beans recipe is a perfect week night dinner or tasty sharer dish. Combining our British Pork Cheeks (made in collaboration with Belazu, using their flavour-packed Rose Harissa), silky butter beans and fresh chermoula, this pork cheeks recipe delivers on all the flavours! If you’re looking for what to cook with pork cheeks, make sure to give this chermoula butter beans recipe a go. Check out below for more British pigs cheeks recipes if you enjoy these Harissa Pork Cheeks!

Ingredients

• 1 pack of The Jolly Hog Harissa British Pork Cheeks 

• 2 medium brown onions 

• 2 cloves of garlic 

• 1 lemon 

• 1 jar of 400g butter beans 

• 200ml vegetable stock 

• Large handful of parsley 

• Large handful of coriander 

• 3 tablespoons of extra virgin olive oil 

 For the chermoula: 

• Finely chop a large handful of parsley & coriander 

• Finely chop a clove of garlic 

• Grate the zest of half a lemon 

• Combine all ingredients in a bowl along with two tablespoons of extra virgin olive oil, the juice of half a lemon & season to taste 

Method

Before you get cooking this tasty harissa butter beans recipe, start by cooking our British Pork Cheeks according to pack instructions. 

Method for the beans: 

• Finely slice the onions and 1 clove of garlic, then sauté in a tablespoon of olive oil for 10-15 minutes  

• Grate in the zest of half a lemon and season well 

• Add in a jar of butter beans along with the liquid, stir well 

• Pour in 200ml of vegetable stock, stir to combine and leave to simmer on a low heat for 10-15 minutes 

• Once the beans have a creamy consistency, take off the heat and plate 

 Plate the beans and drizzle the chermoula. Top with the British pork cheeks and enjoy!