Pork cheeks

Method

1. Start by seasoning the pork cheeks with salt and freshly ground pepper. Leave to marinate for about 30 minutes.
2. In a pressure cooker, add a drizzle of olive oil and brown the pork cheeks over medium-high heat for 5 to 7 minutes on each side, until well sealed. Remove and set aside.
3. In the same pot, add the onions finely chopped and the garlic cloves crushed. Sauté over low heat for 5 to 8 minutes, until the onion becomes translucent.
4. Return the cheeks to the pot, add the red wine and let the alcohol evaporate for about 2 to 3 minutes.
5. Add water or beef stock until the cheeks are covered. Close the pressure cooker and cook over medium-low heat for 60 to 70 minutes, from the moment the cooker comes up to pressure.
6. While the cheeks cook, peel and cut the potatoes into medium cubes. Boil the potatoes in salted water for about 15 to 20 minutes, until tender. Drain and set aside.
7. After the meat's cooking time, release the pressure from the cooker and check that the cheeks are tender and falling apart. If necessary, cook for a few more minutes over low heat without pressure to reduce the sauce.
8. Serve the pork cheeks drizzled with the cooking sauce, accompanied by the boiled potatoes. You may sprinkle with chopped fresh parsley, if desired.