Start by trimming the cheeks of the worst sinews and fat pieces and season them with salt and pepper on both sides.

Brown the meat on both sides. You can do this on a pan, grill, or with a blowtorch. I fried them in ghee over high heat on a regular pan. If you don’t have ghee, you can use a 1:1 mixture of butter and oil instead.

Vacuum seal the cheeks in a bag with a spoonful of pork fat.

Pour hot water into your sous vide (to reduce heating time) and set the temperature to 60 degrees Celsius (140 degrees Fahrenheit).

Place the vacuum-sealed pork cheeks in the water bath and let them cook for 48 hours.

Take the meat out of the water bath.

Pat the cheeks dry with a clean kitchen towel or some paper towels. It’s important that they’re well-dried so they don’t boil in the pan.

Heat a pan over medium-high heat and pour in 1 dl of port wine syrup. If you don’t have such a syrup, you can reduce some alcohol with sugar for 20 minutes before putting the meat in the pan.

Turn the meat in the syrup and place it all onto a hot pan. It just needs to caramelize so it “sticks” to the meat.

Take the glazed pork cheeks off the pan and sprinkle them with a good flake salt. They are now ready to serve.