INGREDIENTS

250g of red wine

8 pork cheeks

Assortment of aromatic herbs (leek + bay leaf + celery + thyme + orange peel + rosemary + sage)

1 chopped carrot

1 chopped leek

1 chopped spring onion

1 good splash of brandy

1 ounce of dark chocolate

2 litres of broth

HG Coupage extra virgin olive oil

1. Bring the wine to a boil in a small saucepan
2. Salt and pepper the cheeks.
3. Brown them perfectly in a pot with HG Coupage extra virgin olive oil, and then remove them. ,
4. Tie the bouquet of aromatic plants.
5. Add the carrot, leek, spring onion, bouquet and fry.
6. Add the cheeks, brandy, chocolate, wine, broth, salt and pepper and cook for 2 hours on a low fire, covered.
7. Drain the cheeks, blend the resulting sauce and then strain it.
8. Combine the cheeks with the sauce and bring to a boil over low heat.
9. Season to taste.