I purchased pork cheeks from my local butcher on a whim. I've never cooked them before but figured that it would be best to braise them. I was thinking of cooking some leeks and garlic in EVOO until they sweat and then brown the cheeks. I planned on them cooking them for two hours or so in a nice red wine like a burgandy.
After that, I planned on adding several quarts of stock (along with cubed russets, cremini mushrooms, vidalia onions, a few sprigs of thyme and possibly garbanzo beans or orzo.)
I was going to serve with sliced crusty bread and a beet salad.
Am I on the right path? Thoughts?