* Soak the pork cheeks for about an hour, rub dry with a kitchen towel and season with salt, then fry in lard in a roaster at a good temperature until golden brown on all sides, remove and set aside.
* Clean the roasted vegetables, cut them and put them in the roaster form (first onions, then carrots and celery). Sauté lightly.
* Add the culinary herbs and crushed garlic.
* Stir in paradeis pulp.
* Extinguish the vegetables alternately with stock and red wine, mix well and reduce a little over medium heat.
* Later, add the cheeks repeatedly and steam in the preheated oven at 190 °C top and bottom heat until tender and juicy (fork test).
* Remove the meat one more time and keep warm.
* Strain the liquid through a hair sieve, squeeze the vegetables well.
* Boil the stock still with a dash of red wine, reduce and thicken with cold butter.
Balsamic lentils: * Put the lentils with the onion, spices and the chicken stock and gently bubble.
* When the liquid is reduced, pour a small amount of veal jus.
* Remove the bay leaf spice and cloves.
* Season the soft lentils (taste in between) with the old balsamic vinegar and salt and pepper as needed.
* Spread a sauce level evenly on heated plates, arrange the pork cheeks and lentils on top.
Balsamic lentils
Our tip: If you like to cook with fresh herbs
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