Dust the cheeks with salt and pepper seasoned flour and chop up the veggies.
2
Step 2
Heat a pan with a little oil and butter and seal the cheeks to colour, then remove from the pan. Using the same pan, add the vegetables, but not the baby onions or bay leaves, and let them soften a little.
3
Step 3
Mix the plum sauce with the red wine and chicken stock and add the bay leaves. Place the pigs' cheeks on top of the vegetables and pour the liquid over the cheeks and vegetables.
4
Step 4
Foil the pot and place in a slow oven (gas mark 3) and leave to braise slowly for up to 8 hours, checking from time to time.
5
Step 5
Once the cheeks are soft and tender, remove from the pot and strain the vegetables from the liquid. Place the juices in a pan over a moderate heat and simmer til thickened to your desired consistency.