Pork cheeks

Dice the cheeks and add salt and black pepper to taste.

Fry the cheeks for a few minutes in a saucepan with oil.

put them in a dish and add the onion and the chopped bell pepper in the same oil. When half poached, add the crushed tomato and stir for a while.

Put the cheeks together with the chopped carrots, bay leaf and Provencal herbs and stir with all the sauce.

Add the small tetabrick of white wine and water to cover.

Wait about 20-25" over low heat until there is little broth left.