1 carrot, peeled and chopped
1 slice of celeriac, julienned, to serve
1 celery stick, chopped
6 chestnut mushrooms, chopped
6 chestnut mushrooms, cut into quarters
3 field mushrooms, chopped
2 garlic cloves
1 garlic clove, chopped
1 lemon, juice only, to serve
1 onion, chopped
1 pear, julienned, to serve
2 tbsp dried porcini mushrooms
1 shallot, chopped
1 tsp chopped fresh tarragon
thyme sprig
1 tsp Dijon mustard
500ml/18fl oz chicken or veal stock
dash of Worcestershire sauce
1 bay leaf
salt and freshly ground black pepper
1 tsp brown sugar
2 cloves
1 tbsp honey
splash of olive oil, to serve
1 tbsp olive oil
1 star anise
1 tsp white wine vinegar
100ml/3陆fl oz white wine vinegar
4 pork cheeks, trimmed