How to make
Clean and rub the pork cheeks with black pepper. Seal them over high heat in a lightly greased pan, until they aquire a golden color.
Remove them from the pan and pour the remaining fat into it. Fry the finely chopped onion, then the fresh one. Stir and leave it for 2-3 minutes. Add the wine and stir.
Prepare a large clay pot - 1 gal (4 liters). Pour the onion with the fat, half of the pork on top, then the sliced potatoes and carrots, then the rest of the meat again.
Add the vegetable spice to the pork in the clay pot and sprinkle it with parsley. Pour 4 cups of water, close the lid and place the clay pot in a non preheated oven.
Roast the pork for about 150 minutes at 300°F (150°C). Once they are ready, leave the pork cheeks with the vegetables in the oven for a few more hours, if you have the time.
Then serve them with parsley and enjoy!
