Ingredients

Steps

• Combine flour with salt and pepper in a shallow bowl and dust pork cheeks in the mixture.
• Heat 15ml of oil in a large pan and brown the pork cheeks for 3 minutes.
• Remove meat, then fry shallots and leeks in remaining oil and butter for 6 minutes before stirring in honey.
• Return pork to the pan with thyme, wine, and stock, then simmer covered for 2½ hours.
• Set pork aside to rest while cooking mustard, cream, beans, and vinegar in the pan for 6 minutes.
• Coat the pork cheeks in the sauce and serve.