4 pork cheeks
Half of bottle of reasonably good red wine
Herbs: a few sprigs of thyme, a modest amount of rosemary, black peppercorns and 2 – 3 bay leaves
Vegetables: onion, carrot, celery, leeks, tomato
1 – 2 cloves garlic, roughly chopped
Chicken stock
Pinch of sugar
Olive oil

Method: Marinate pork cheeks in red wine at least 2 hours but preferably overnight. Turn every hour or two. Avoid using a metal container. Heat up olive oil in large pan. Drain cheeks reserving liquid, and add to pan. Sear briefly and set aside. Add vegetables to pan on full heat. Once they start to caramelise, deglaze pan with splash of wine. Transfer veg to stockpot, add cheeks and rest of wine. Leave uncovered on fairly brisk heat until the volume of wine is halved. Add herbs, garlic, sugar and stock. Braise very slowly and gently for 3 hours with the lid on. Once meat is tender, remove cheeks and set aside. Leave lid off and quickly reduce sauce until it’s thick and creamy. Serve cheeks with the sauce and cooked vegetables.