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First heat your oven to 140C. Then take a casserole dish that comes with a lid and place on the hob over a high heat. Add a splash of oil, lightly season the pork cheeks with salt and pepper and quickly brown them all over. You may have to do this in two batches. Put the cheeks to one side on a plate and turn the heat down to medium. Add some more oil and then throw in the onion, carrot, celery, garlic and oregano, cover and sweat for 10 minutes until everything is soft. Add the red wine and cook off the alcohol for about 5 minutes, then place the cheeks back on top of the vegetables. Pour the chicken stock over the top, along with the passata. Bring up to the boil and then cover and put the casserole in the oven. Cook for 3 to 4 hours, checking every now and then on the cheeks, they should be very soft and starting to fall apart when done