Sear the pork cheeks on all sides over high heat; season with salt and pepper and set aside.

In the same pan, coarsely chop and sweat the onions and leeks until colored. Deglaze with white wine and let evaporate. Add the cheeks, garlic, carrots, bay leaf, chili pepper (a little), orange zest (or mandarin). Cover half with red wine and half with coulis, and transfer everything to the slow cooker. Place thyme and a dozen cloves in cheesecloth, tie closed and add to the stew. Adjust salt and pepper to taste.

Some add dark chocolate, cep mushrooms, Parmesan, lemon etc. Not me!
But a nice tablespoon of carob molasses is a delight to both the taste and texture of the stew. My origins are speaking here!

Delight in the aroma for 4/5 hours as it simmers, awaiting the explosion of flavors. Serve the stew with rice, pasta, mashed potatoes, polenta or whatever you please.

Recommended olive oil
Fruity black. A delight with the stew and its black olive tapenade and ripe red fruit aromas…