Braised pork cheeks with black muscat red onions and baked pork samosas

Season the hot skillet with gray salt, sear the pork cheeks in duck or pork fat about five minutes on each side, and salt the tops.

In the same skillet with its fond, cook the mirepoix ten minutes over medium-high heat.

Deglaze with red wine vinegar and reduce to dry; add red wine, veal stock, herbs and ground black pepper.

Combine everything in a Dutch oven, bring to a boil and cook in the oven two hours.

Transfer the meat to a tray, top with parchment, press while warm and refrigerate overnight so it sets into a dense block.

Next day, cut the cheeks into neat rounds; keep the scraps for the samosa stuffing.

Slowly cook the red onions in black muscat grape juice and balsamic vinegar until caramelized. Keep some for garnish; puree the rest and cook it down further.

Skim the solidified fat from the chilled cooking liquid, reduce to two cups and adjust the seasoning.

Cook shredded carrots and ginger in duck fat, deglaze with carrot juice and cook until most of the moisture has evaporated; add the meat scraps, some red onion spread and some sauce, and season to taste.

Brush the pastry with melted duck fat or clarified butter, fold both corners in to a narrow rectangle, add about 60 g (two ounces) of stuffing, fold the bottom over, fold triangles right and left and seal with egg white.

Glaze the cheeks with the sauce and reheat slowly.

Sear the samosas in duck fat a few minutes on both sides and finish in the oven.

Rewarm cut boiled potatoes in the sauce and the red onions in their own juice, and plate.