Pork cheek stew

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut each pork cheeks in 8 pieces and flour them really well.

Step 2

Mince the onions, carrots and celery and keep aside. Peel the potatoes and cut them too but in big pieces.

Step 3

Warm up the olive oil in a pot. It might be better to use a quite high and not too much large one. When the oil is hot ease down a spoon full of onions, one of carrots and one of celery.

Step 4

When the vegetables in the pot start getting translucent ease down the pork cheeks and roast them for 5 minutes. The meat has to be a little brown all over the surface. After this time is passed, poor the red wine and let it evaporate.

Step 5

Once the alcoholic part of the wine is evaporated, decrease the heat and poor the tomato sauce in the pot. Add a couple of spoon of vegetable stock, a bit of salt and pepper and laurel leaves. Stir for a minute and as last thing, add peas and potatoes.

Step 6

Cover the pot with a lid and let the pork cheeks stew for at least one hour and add a spoon of vegetable stock every time you see the stew getting too dry. It has to be creamy. When the meat is well done an really soft, remove the laurels leaves and serve.