Preheat the oven to 180°C.
Season the pork cheeks with salt and pepper.
Heat 1 tablespoon of olive oil in a pan and brown the pork cheeks for 5 minutes.
Drain the fat from the pan and deglaze with red wine vinegar.
Fry chopped onions and carrots in the remaining olive oil until soft.
Add white wine and spices and reduce the liquid by half.
Add the pork, tomatoes, garlic, herbs, honey, soy sauce, and 1 liter of stock.
Bake in the oven for 2 hours until the pork is tender.
Strain the cooking liquid and discard the vegetables.
Reduce the strained liquid with the pork in a saucepan until sticky and glazed.
Boil 500ml milk and 500ml stock, then whisk in the polenta and simmer for 5 minutes.
Stir parmesan and 25g butter into the polenta and season.
Sauté the kale in 25g butter and pan-fry the squid in olive oil for 2 minutes.
Season the squid with lemon juice and salt.
Serve the pork and squid over the polenta with kale on the side.