Braised Pork Cheeks with Spring Leeks and Ne …

Soak the pork cheeks for 1/2 hour, dry them and remove the silver skin and fat, keeping the working steps for the sauce.

Cook the potatoes with skin in boiling salted water, cool.

Cut the spring onions and celery into pieces about 5 cm long, cut the carrots and onions into coarse pieces. Crush the garlic cloves.

Season the cheeks with pepper and fry them briefly in a heavy roasting pan in a mixture of clarified butter and olive oil.

Remove the cheeks and in the same roaster, chop and sauté the scallions, carrots, onion and celery. Add the paradeis pulp, the steps of cleaning the pork cheeks and the garlic cloves and sauté them as well. When everything has a strong color, put the pork cheeks on the vegetables, pour the red wine and a dash of balsamic vinegar.

Cover* and cook in a heated oven at 250 °C for about 40 to 45 minutes.

Chop the thyme and rosemary very finely and mix with a little olive oil.

Heat 1 tbsp butter in a small saucepan and lightly toast the breadcrumbs in it. Add the kitchen herbs, fry briefly, season with salt, season with pepper and set aside.

Cut the potatoes in half and roast them in a large coated frying pan with a little olive oil until brown on both sides and sprinkle with the breadcrumb mixture.

Cut the remaining spring onions into thin strips, place in a we

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