Remove peel from carrots and cut into 1/2 cm cubes. Clean and unthread celery. Cut celery into 1/2 cm cubes. Finely dice onions, finely chop garlic.
Season pork cheek all over heartily with salt and pepper. Heat the oil in a large, shallow saucepan and roast the pork cheek in it, pork rind side down, over medium heat for 2-3 minutes until the crust is crispy. Remove the meat, add the vegetables to the saucepan and sauté for 8-10 min, seasoning with salt and pepper. Fold in the paradeis pulp and sauté for 30 seconds. Add 100 ml of red wine and boil vigorously, repeating the process twice until the red wine is used up.
Put the pork cheek on top of the vegetables with the rind facing upwards, fill with stock and 400 ml of water and simmer with the lid closed for liter hour, 50 min.
20 min before the end of cooking add 1 sprig of rosemary and bay leaf.
At the end of cooking, remove the meat, carefully loosen the pork rind, set aside. If necessary, remove a little fat from the pork cheek.
Pour sauce through a fine sieve into a saucepan, drain vegetables, remove rosemary and bay leaf. Boil the sauce until creamy, add the vegetables and thicken with o Maizena (corn starch) lightly stirred.
Cut the pork rind into small pieces, place on a tray and grill under the heated oven grill until crispy. Shortly before serving the pork cheek
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