Pork cheeks in vegetable and red wine sauce

Put oil in a saucepan to seal the cheeks with salt and pepper. About 2 minutes for each part of the piece (approx). Remove them from the fire at this point:

In the same saucepan (without the meat) add the finely chopped vegetables: 1 onion 1/2 red bell pepper 1/2 green bell pepper 2 carrots 2 cloves of garlic Salt + pepper Let it cook over medium heat for about 10min approx.

When the vegetables are cooked, add the cheeks and cover with HALF a bottle of red wine (the one of your preference) and the meat stock. Cook for 40 minutes (pressure cooker). Or 2/3 h (in a normal pot)-- cover at the hour BE CAREFUL THAT THEY DO NOT STICK TOGETHER

When the meat is tender, carefully remove it from the pot. And grind the vegetables to make the sauce. Taste it in case it needs to be corrected.

Finally, put the meat back into the pot with the sauce and stir carefully so that it is impregnated. Let it cook for about 5 minutes and READY!