Prepare a pressure cooker with water, salt, parsley, and bay leaf.

Clean the leek, cut it into pieces, and add it to the pot.

Place the pork jowl in the pot, close it, and cook for 20 minutes at medium heat after the valve rises.

While it cooks, heat two tablespoons of olive oil in a skillet.

Finely chop the garlic and onion.

Heat the skillet over medium heat and sauté the onion, garlic, and cayenne pepper.

Once done, remove the cayenne pepper.

Add the crushed tomatoes and a little salt, and cook until the mixture reduces slightly.

Remove from heat and wait for the pork jowl to finish cooking.

Take out the pork jowl and, being careful not to burn yourself, cut it into pieces.

Reheat the sautéed mixture over medium heat, add the pork jowl, paprika, rosemary, and thyme, and cook for 5 minutes.

Add 1/2 cup chicken broth and cook until it reduces completely.

Remove from heat and let it rest.

Now we'll start making the croquettes.

In a skillet, melt the butter over medium heat.

Add the olive oil.

Add the flour and cook for a few minutes.

Slowly pour in the milk while stirring well, breaking up any lumps with a spoon.

Stir until you get a smooth mixture.

Add a little nutmeg and salt.

Add the pork jowl mixture.

Mix everything well until the dough pulls away from the sides of the pan.

Taste for salt. When it's ready, use a spoon to portion the dough for the croquettes onto a clean surface.

Beat the eggs in a plate.

Put the breadcrumbs on another plate.

Shape the croquettes, dipping them first in egg and then in breadcrumbs.

You can freeze any you don't plan to cook right away. Place the rest in a bag and freeze for another day.

Fry in hot oil until golden brown, being careful not to burn them.