Pork Cheeks Simmered in Red Wine

Slow cooker

1. Cut beets into 1 cm (½ in.) rounds and arrange at the bottom of your slow cooker.
2. Add onions, garlic, rosemary, cardamom, cloves, pork cheeks and wine. Season with salt and pepper.
3. Cover and cook on low for 8 hours.
4. Strain cooking juice into a saucepan. Reduce until liquid is slightly thickened. Pour over pork and vegetables in slow cooker, making sure meat is covered with sauce.
5. Serve pork cheeks with beets, onions and thyme-flavoured wheat semolina, creamy polenta or celeriac puree. Garnish with parsley, if desired.

In The Oven

1. Bake in a casserole dish for about 3 hours at 165 °C (325 °F).