Pork cheeks in red wine

Mark the cheeks (seasoned with salt and pepper) lightly, leaving them raw inside, and set aside.

Poach the finely chopped vegetables over medium heat.

Return the cheeks, add the red wine and the meat stock. The quantities vary according to the number of cheeks, but about 500ml of wine and 250ml of stock for every 4 cheeks.

Mix the ingredients and put it in the pressure cooker for about 40 minutes over low-medium heat. It can also be left in the normal pot for 2 to 3 hours.