pork cheeks with mustard cream sauce

Dust the pork cheeks with plain flour and fry them in olive oil until the pieces are nicely seared. Spoon them into a cast iron casserole. Cut the onion, leek and celery in brunoise and sauté this mixture in a few tablespoons of olive oil. Add a few cloves of crushed garlic. Add this preparation to the cheeks in the casserole.

Add white veal stock and white wine in equal amounts. The meat must be submerged. Season with a few leaves of bay leaves, fresh thyme and dried parsley. Let this stew simmer for two hours on low heat with the lid closed. Check if the cheeks are cooked. If so, scoop them out of the jar and keep covered warm. Strain and save the cooking liquid. Bring to a boil and reduce to 2/3. Add cream to your taste and also grain mustard. Reduce, add a dash of meat extract and thicken the sauce if desired. On the dinner plate. Three pork cheeks per person, with sauce on top and accompanied by seasonal vegetables of your choice and a potato preparation such as croquettes. Finish with chopped chives.