How to make
The meat is cleaned from the skins. It is washed, dried and rolled in flour and the excess needs to be shaken off.
Heat some olive oil over high heat and seal the meat on both sides for a short time, until it has browned nicely. It is taken out, sprinkled with black pepper and placed in a container with a lid or wrapped in aluminum foil, until it is time to continue cooking it.
The onion, carrot and celery are chopped and placed in the same fat, which has been flavored with the meat and the rest is poured in as well. The heat is reduced to medium. Add the bay leaf and as much salt as you like and fry, until the onion becomes transparent and begins to aquire a color.
Add the wine and cook, until it evaporates, then pour in 4-5 cups of water and as soon as it boils, add the pork cheeks. Cover with a lid and leave it to boil for about an hour over medium heat.
Reduce the heat to low and cook for another 15 minutes. The time also depends on the size of the meat, so you can check it with a fork just in case. The cheeks should be soft, tender, the meat almost falling apart.
Remove the well-cooked meat and puree the vegetables. Because of most of the carrots, the sauce will aquire a nice orange color and its taste is amazing. If desired, dilute it with water, if it has evaporated too much.
Serve the cheeks warm and poured with the puree.
Enjoy your meal!
