1 Large Onion, finely chopped

1 ½ pounds pork cheeks

1 Tbsp flour (seasoned well with salt and pepper)

3 garlic cloves, minced

1/2 teaspoon ground cumin

1 teaspoon sweet smoked paprika

1 cinnamon stick

1/2 cup dry red wine

2 cups pork stock

Toss the pork cheeks in the seasoned flour.

In a medium dutch oven, brown the pork cheeks all over

Add the onion and sautee, scraping up browned bits.

Return pork and onions to the pan. Add the garlic, cumin, paprika, and cinnamon and cook for a minute

Pour in the wine and deglaze the pan

Pour in the pork stock, bring to a boil then reduce to simmer

Simmer gently for ~2 hours