Pork cheeks from the Crock Pot

Ingredients for 8 servings:

• 2 kg pork cheeks
• 1 bunch of soup vegetables
• 2 onions
• 2 bell peppers
• 2 tbsp tomato paste
• 4 cloves garlic
• 2 chili peppers
• 3 bay leaves
• 500 ml red wine
• 1 jar meat broth
• salt and pepper
• some olive oil
• possibly cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 hours; Total time approx. 10 hours 25 minutes

Dice the vegetables and sauté them with the tomato paste in a pan with a little oil. Once browned, add salt and pepper to the crock pot. In the same pan, brown the cheeks, seasoned with salt and pepper, all over. Don’t overcrowd the pan; it’s better to cook in two batches. Add the cheeks to the crock pot, along with the bay leaves, and pour over the red wine and meat broth (or just meat broth). Set the crock pot to “LOW” and let it simmer for about 8-10 hours. When the dish is ready, drain the sauce into a saucepan and blend with or without the vegetables to taste, seasoning to taste, and thickening if desired. If desired, add a generous splash of cream. Note: This dish can of course also be prepared in any other pot.