Heat the oil in a cocotte over a medium to high heat and sear the pork cheeks.
Add the diced vegetables, lower the heat and stir fry for 3-5 minutes.
Add the Leffe beer and the chicken stock with 1 bay leaf, 1 sprig of thyme and a pinch of cinnamon powder. Season with salt and pepper and bring to the boil.
Place the lid on the cocotte and simmer for 60-70 minutes or until the pork cheeks are cooked and tender.
Prepare the garnish
Cook the peeled and diced sweet potato in boiling salted water until tender. Mash everything and stir in some boiled milk and the cold butter to obtain a creamy texture. Season to taste with salt, pepper and a pinch of cinnamon powder.
Pan fry the pancetta slices without fat until crispy.
Finish the sauce
Remove the cooked pork cheeks from the cocotte and strain the sauce into a small saucepan.
Bring the sauce to the boil, skim the ‘dirty’ particles, and reduce till thickened (like a syrup) with a glossy texture.
Coat the pork cheeks in the finished sauce and arrange on a plate. Garnish with the mashed sweet potato, the crispy pancetta, and a sprinkling of almond powder on top.
Notes
The cooked carrot, onion and celery can be added to the mashed sweet potato.