4 piugs cheeks, trimmed of fat
flour, for dusting
2 tbsp olive oil
2 oions, diced
1 leek, sliced
1 large carrot, diced
2 sticks celery, diced
1 clove garlic, sliced
2 tbsp tomato purée
350ml red wine
300ml chicken stock
1/2 tsp peppercorns
1 bay leaf
4 slices pancetta
Preheat the oven to 140C
Season the pigs' cheeks and dust with a little flour. Heat the olive oil in a large ovenproof pan and fry the cheeks until golden-brown on both sides. Remove from the pan and set aside.
Add the onions, leek, celery, carrots and garlic and fry gently until lightly browned.
Add the tomato purée and a little of the red wine. Reduce until the tomato purée starts to caramelise and darken.
Add the remaining wine, reducing until the sauce is rich and dark.
Return the cheeks to the pan and add pour over enough stock to cover. Add the peppercorns and bay leaf and bring to a simmer.
Cover with a lid and cook in the oven for 3-4 hours. Stir every hour or so, adding a little more stock if it starts looking dry.
Remove the cheeks and pass the sauce through muslin into a clean pan. Bring to the boil and reduce to a good consistency. Season with salt and pepper.
Serve on top of parsnip purée with glazed carrots and a slice of crispy pancetta on top