A few butchers and good supermarkets are now selling pork cheeks. They're a great cut of pure meat and they have natural marbling, so the meat stays moist during slow cooking.
500-600g pork cheeks, cut into 4-5cm chunks or left whole
2 medium onions, peeled, halved and finely chopped
Salt and freshly ground black pepper
50g flour, plus some for dusting
700ml chicken stock
Season and lightly flour the pork cheeks. Heat a frying pan with a tablespoon or so of vegetable oil and fry the cheeks on a high heat for a few minutes, browning them on all sides then drain on some kitchen paper.
Meanwhile, melt the butter in a heavy-based saucepan and gently cook the onion for 2-3 minutes until soft, add the flour and cook on a low heat for a minute, then gradually add the perry and stock to avoid lumps forming; bring to the boil, add the pork cheeks, season and simmer gently for about 1-1 hours or until the cheeks are tender.
The sauce should have reduced and thickened by now; if not, remove the cheeks and simmer the sauce until it's thickened, then return the cheeks and serve in a warmed sharing dish or individual plates.