Quebec pork cheek candy, Provençal style,

Servings : 4

Preparation : 10 minutes

Cooking : 6 hours and 15 minutes

Ingredients

• 200 gr (7 oz) bacon slices, cut into strips
• 8 Quebec pork cheeks, cleaned
• 80 ml (1/3 cup) fat of your choice (butter, oil or Mycryo cocoa butter)
• 250 ml (1 cup) red wine
• 250 ml (1 cup) brown stock or broth
• 2 sprigs thyme
• 1 bay leaf
• 1 onion, cut into large cubes
• 4 cloves garlic, chopped
• 1 red pepper, diced
• 500 ml (2 cups) homemade tomato sauce
• ¼ bunch fresh parsley, leaves removed, chopped
• ¼ bunch fresh basil, leaves removed, chopped
• salt and pepper to taste

Preparation

1. Preheat the oven, rack in the center, to 150 °C (300 °F).
2. In a hot non-stick pan, brown the bacon. Drain and set aside.
3. In the same hot pan, brown the pork cheeks coated in Mycryo butter or in the fat of your choice. Salt, pepper, deglaze with wine, add the veal stock or broth.
4. In an ovenproof dish, place the preparation, add the bacon, thyme, bay leaf, onion, garlic, pepper, tomato sauce, parsley, basil, cover with aluminum foil and cook in the oven for about 6 hours, until the meat is very tender.
5. Remove the meat from the cooking juices. Set aside.
6. On the heat, reduce the juices then filter. Check the seasoning.