Recipe Pork cheek stew

• The day before, remove the fat and trim the cheeks, place in a bowl and cover with the wine.
• Roughly chop the carrot, celery and 1/2 onion. Pierce the remaining half with cloves.
• Squeeze in the unpeeled garlic cloves. Combine the vegetables with the pork and wine, add the spices and bouquet garni. Leave to marinate in the fridge for 24 hours.
• The same day, brown the drained, dried (paper towel) and seasoned pig's cheeks in olive oil in a casserole dish. Remove the cheeks to a dish and brown the drained aromatic garnish and spices.
• Add the tomato paste and flour over a low heat and cook for 2 minutes. Add the meat, increase the heat and add the wine from the marinade. Bring to the boil, season with salt, add the bouquet garni, cover and simmer for around 2 hours.
• At the end of the cooking time, remove the pieces of meat and set aside. Strain the sauce and reduce by 3/4.
• Meanwhile, sauté the lardons, drain and brown the spring onions in the lardon fat.
• Place the pieces of meat, bacon and onions in the jar.
• Pour over the sauce to within 2 cm of the rim, close and immediately heat for 1h30 at 100°C.

Chef Pierre Petit's original recipe for Le Parfait.

Pierre Petit, restaurant Les Affranchis
5, rue Henri Monnier, Paris 9e
Closed Sunday and Monday
M°: St Georges
Tel.: 01.45.26.26.30
Website: https://lesaffranchisrestaurant.com/fr