Roast pork cheeks make a delicious dish and are very economical. They can also be prepared in the oven. If calf’s cheeks are substituted, they must be cooked for much longer and always covered with water or stock, as this meat is tougher.
It can be accompanied by wild mushrooms, potatoes, turnips, salsify, plums, baby onions, etc. It can also be served with a little chopped parsley on top. They can be char-grilled, although they must be cooked very slowly so they don’t become tough.
Heat some olive oil and a spoonful of pork lard in an earthenware casserole.
Season the pork cheeks on both sides and fry until golden brown.
Then add the peeled, finely-sliced onion and the garlic cloves, cut in half.
Halfway through, add the chopped tomatoes, the sprig of thyme, the sprig of marjoram and the bay leaf. Cook until the vegetables begin to soften and then cover the pan.
Pour in the glass of mature wine, the glass of cognac, and turn the meat once or twice. Add water or stock to make sure the cheeks are tender and don't dry out.
When they are well cooked, remove from the pan and press the sauce through a sieve.
Return the pork cheeks to the pan, pour over the sauce and cook for a couple of minutes more.
Check the seasoning.
Meanwhile, prepare a little curdled allioli (garlic mayonnaise) and add it before serving.