Pork cheeks with porcini

I recently discovered pork cheeks, or larger beef cheeks, wonderfully fork-tender with long, slow cooking.

INGREDIENTS FOR 4

8 PORK CHEEKS

1 CARROT

1 CELERY STALK

1 ONION

1 GLASS RED WINE

MEAT STOCK AS NEEDED

40 G DRIED PORCINI

30 G BUTTER

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

PARSLEY

I trim cheeks of membranes and white parts.

I soak mushrooms.

I process celery, carrot and onion.

I sauté chopped vegetables in oil and butter about ten minutes.

I brown meat on all sides.

I add wine and evaporate.

I add salt and pepper.

I add hot stock three-quarters up meat.

I cover and gently cook about 2 hours, checking, turning and adding stock. After 1 hour, I add mushrooms, optionally some soaking water.

I cook until fork-tender and add parsley.

I serve over mash with oil. Enjoy!