In an appropriate pot, on medium-high heat, add oil and sear pork cheeks until golden brown. Remove and set aside.

In the same pot, on high heat, sear onion, carrot, and celery until dark.

Add red wine and scrape all brown bits from the bottom of the pot.

Reduce red wine until almost all evaporated.

Return pork cheeks to pot and add chicken stock, black cardamom, cinnamon stick, and bay leaf.

Ensure pork cheeks are covered with chicken stock.

Place a small piece of parchment paper, or heavy object (such as a small pot lid) on top to weigh down pork cheeks.

Cook on low heat and ensure liquid only bubbles gently. Cook for about 2 hours, or until tender.

Once pork cheeks are tender, remove from liquid and reserve.

Strain liquid into a new pot and reduce until flavourful. If necessary, add a touch of salt and fresh thyme (liquid can be slightly thickened with corn or potato starch).