How to make
Season the meat with black pepper and seal it over high heat in olive oil for 1-2 minutes on each side. Remove and place it into a plate and wrap it in aluminum foil;
In the same pot with the fat, fry the chopped onion, carrot, garlic and celery with a pinch of salt, until the vegetables soften. Add a spoonful of tomato puree and cook for another two minutes;
Pour the wine and wait for it to reduce and the alcohol to evaporate, then immediately add the water and broth cube (of choice);
Liquidize, until a smooth mixture is obtained and add the meat along with the sauce and bay leaves (this is the time if you want to add cayenne pepper) on low heat for about 40 minutes, or until you think the meat is tender enough (depends on the size of the pork cheeks);
Serve the meat poured with the delicious sauce and garnish it with potatoes if desired;
This type of pork melts in your mouth and is incredibly delicious, I prefer the cheeks to any other part of the pig. I encourage anyone who hasn't tried them yet to do so and I guarantee you won't regret it.
Enjoy!
