For 4 people
For 4 people
Start by browning the pork cheeks in oil. Remove them and set aside.
Fry the chopped shallots in the same pan, then return the cheeks.
Pour in the white wine and boiling water, then add the chicken stock.
Let it cook for an hour and a quarter.
Add the crème fraîche and mustard, then continue cooking for another 10 minutes.
Add the chopped chives to the sauce, and season with salt and pepper.
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