• Preheat the oven to 160° Celsius

for the pork cheeks

• Score the fat of the pork cheeks using a sharp knife
• Place the pork cheeks into a cold roasting pan
• Render the fat over a low heat for an hour
• Remove from the pan and drain off the lard
• Place back in the pan for another hour
• Remove and set aside
• Drain off the lard

for the lard

• Place a coffee filter into a funnel
• Place the funnel over a sterilized glass jar
• Pour the lard into the funnel
• Leave to cool before sealing and placing into the fridge

to braise

• Season the skin of the pork cheeks
• Pour the oil into the pan and increase the heat
• When hot, add the fennel, lemongrass, garlic, cardamom, cloves, star anise, and ginger
• Cook until you can smell the spices
• Deglaze the pan with the white wine
• Add the pork cheeks skin side up
• Add the master stock making sure the skin is above the stock
• Bring to a boil and then place into the oven and bake for an hour and 30 minutes
• Remove the pan from the oven
• Remove the pork cheeks and set aside to rest before serving

to keep the master stock

• Remove the excess fat
• Strain through a chinois and discard the aromatics
• Bring to the boil and pour off some to serve with the pork cheeks
• Reduce the heat and simmer for 20 minutes
• Top up with water to 750mls and leave to cool
• Freeze until needed