Pig's creeper

The day before, degrease and trim the pig cheeks. This very tender piece of choice is ideal for preparing this stew of character. Place the cheeks in a terrine and cover them with the wine.

Roughly chop the carrot, celery and 1/2 onion. Prick the remaining half with the cloves.

Slam the garlic cloves into their shirts. Combine the vegetables with the pork and the wine, add the spices and the bouquet garni. Leave to marinate for 24 hours in the fridge.

The same day, in a casserole dish, brown the drained, dried (absorbent paper) and seasoned pig cheeks in olive oil. Remove these onto a dish then brown the drained aromatic garnish as well as the spices.

Add the tomato paste and flour over low heat and cook for 2 minutes. Add the meat, increase the heat then add the marinade wine. Bring to the boil, add salt, bouquet garni, cover and cook over very low heat for around 2 hours. This slow cooking is the secret of a dish simmered successful which reveals all the flavors.

At the end of cooking, remove the pieces of meat and reserve them. Pass the sauce through a strainer and reduce it by 3/4 to obtain a reduced sauce creamy and concentrated in aromas.

Meanwhile, sauté the bacon, then drain it and brown the pearl onions in the bacon fat.

Then distribute the pieces of meat as well as the bacon and onions in the jar.

Pour the reduced sauce obtained up to 2 cm from the edge, close and immediately proceed to the heat treatment for 1h30 at 100°C. This process guarantees tender meat and optimal preservation of your dish.