Pork cheeks in demiglas sauce

1. Prepare the meat - wash, cut into portions (large).
2. Peel and coarsely chop the onion.
3. Heat a frying pan with vegetable oil, fry the meat until browned over high heat, adding onion in portions. Put the ruddy meat on a plate, and fry the onion for another couple of minutes.
4. Add garlic, fry for a minute.
5. Put the mashed tomatoes, wait until the excess moisture evaporates and a fragrant smell appears. Turn down the heat.
6. Pour in the sweet white wine.
7. After the white pour dry red wine.
8. Add one of the most important ingredients in this dish - demiglas sauce.
9. Put salt, lay out the meat. Cover the pan with a lid and simmer the meat on low heat for 1 hour (until soft).
10. Drain the meat sauce into a separate frying pan, remove excess fat from the surface.
11. Add ground black pepper to the sauce, stir and evaporate over high heat until thick.
12. The sauce has thickened - add salt (if necessary), sugar, apple cider vinegar.

Serve the finished dish with boiled potatoes and fresh herbs.

Bon appetit!