The day before cooking, make a paste with 1 head of garlic, salt, ground black pepper, and thyme. Add everything to a blender and blend until it forms a paste. Spread the paste over the pork and refrigerate overnight.

The next day, take out the pork, chop the onion, set aside the bay leaf, and prepare the sherry wine.

In a large uncovered pot, sear the pork on all sides, then set it aside. Add the chopped onion to the pot and cook until softened. Return the pork to the pot along with the bay leaf and 3 whole cloves. Pour in a generous amount of sherry wine. Increase the heat, then reduce to low and simmer uncovered for 2 hours and 15 minutes. The sauce will reduce and thicken as shown in the photo.

Once done, pour the sauce into a measuring cup and blend until smooth. (See step 2 photo.) This recipe was given to me by my sister-in-law Reme—enjoy!