Braised pork cheeks with confit potatoes

Method

1. Marinate the pork cheeks in the red wine for 24 hours. Less is fine, but the longer the better.
2. Drain the pork cheeks and reserve the red wine. Gently sear the cheeks in the olive oil then set aside.
3. Combine the onion, carrot, celery, leek and tomato in a hot pan and caramelise on full heat. When caramelised, add the pork cheeks and red wine. Reduce the volume by about half.
4. Add the chicken stock, herbs and sugar. Slowly braise for three to four hours on a low heat. Once the meat is tender, remove the pork cheeks and set them aside.
5. Further reduce the sauce until it is very thick and with an almost firm texture.
6. Now confit the new potatoes in duck fat with herbs and crushed garlic for one hour over a very low heat. Do not allow it to bubble as this will ruin the texture.
7. To serve, pour the sauce over the cheeks, add the potatoes and enjoy.