• 4 Pork cheeks (no skin, but a good layer of fat)
• Salt and milled pepper
• 1 tablespoon (15ml) coriander seeds, crushed
• Flour, for dusting
• Olive oil
• 2 large onions, finely chopped
• 2 cloves garlic, chopped
• 1 red pepper, chopped
• ¼ cup (60ml) apple cider vinegar
• 1-3 tablespoons (15-45ml) brown sugar (optional)
• ½ cup (125ml) white wine
• 2 cans (400g each) whole peeled tomatoes, crushed
• 1 cup (250ml) water
• Large sprig of thyme or rosemary

FOR SERVING
Stywe pap or rice Parsley or coriander Roasted vine tomatoes (optional)

Season the pork cheeks with salt, pepper and crushed coriander seeds. Toss them in flour to coat and shake off the excess.

Heat a generous splash of oil in a pan and brown the cheeks, then remove and set aside.

Wipe out the pan and add more oil. Slow-cook the onion until soft, sweet and dark golden. Add the garlic, salt and pepper, and fry for another minute. Add the remaining ingredients, bring to the boil, then leave to simmer for 5 minutes.

Preheat the oven to 180˚C.

Place the cheeks fat-side up in an ovenproof casserole dish and pour over the sauce. Cover tightly with a lid or foil and braise in the oven for 90-120 minutes, until the cheeks are tender and the sauce has reduced and thickened.

Serve the pork cheeks and sauce on your choice of starch, garnished with parsley or coriander.

WHY NOT…

… add olives, capers, aubergine and sultanas to the sheba, for an Italian caponata-inspired sauce.

… serve it as a filling in crusty rolls for a truly South African version of a Sloppy Joe.

… turn it into a pasta dish and serve it over spaghetti, with fresh basil and shavings of Parmesan.