Pork cheeks in red wine

Season with salt and pepper, flour and mark the cheeks in a frying pan with a little olive oil. Set aside.

Chop all the vegetables: carrot, leek, onion, 2 cloves of garlic, 2 large tomatoes (I used the Kumato variety), a small piece of ginger and a few slices of lemon peel. Sauté everything together with the Provencal herbs.

Add the stew broth or meat broth and the red wine. We also add the meat that we had reserved and we let it cook all together and covered for 2.5-3 hours. Halfway through cooking, taste and correct the salt.

We remove the pieces of meat, which will have been super-tiernos and pass the sauce through a strainer to keep only the liquid part. Add the meat back to the sauce and bring it to the fire to reduce. We add a couple of spoonfuls of butter and we move carefully and lacquering the meat until it is ready.

As a final touch I added some gnochis with oregano, but you can accompany the cheeks with whatever you want 😉.