Casserole of Pork Cheeks

I bought the pork cheeks at the Farmers' Market, even though I had never heard of them, never mind tried them, before. In my family I was always known as the casserole queen, so here goes with another one.

To cook this recipe I use a large saute pan on my induction hob. The lid is so well fitting and the hob so controllable that no liquid is lost during the cook. In the absence of something similar, I would do all the frying in a large frying pan, then transfer to a casserole dish and put in the oven for a long slow cook

3 pork cheeks, cut into bite sized pieces (a sharp knife is the easiest way)
3 onions, chopped finely
3 cloves of garlic, chopped finely
Half of each of a red pepper, a green pepper and a yellow pepper, chopped
3 tomatoes, skinned, cored and chopped finely
about 8 good sized closed cup mushrooms, chopped
Left overs from a bottle of light beer.

Fry the onions and garlic in a herb infused oil (or other oil - I am just boasting here - in fact it was a gift from Le Chef) - until soft.
Add the peppers and fry till soft.
Add pork cheeks and fry until brown.Add mushrooms and stir through.
Add tomatoes and beer
Stir through and bring to the boil.
Cook slowly with the lid on until tender