If the pork cheeks still have a lot of fat on them trim as much of the fat as you can. If you leave the fat on the cheek it'll make the dish quite greasy.

In a bowl add the flour then season with salt and pepper.

Coat the pork cheeks well in the seasoned flour one at a time.

Over a medium/high heat, heat the olive oil in a saucepan. Shake off any excess flour from the pork cheeks. Then add them to the olive oil and brown for 3-4 minutes on each side or until each side is golden brown. Transfer pork cheeks onto a plate and set aside.

Turn the heat down to medium then add the onions and fry until soft and translucent. Add in the garlic next and fry for another minute or so (don't burn the garlic).

Next add in the balsamic vinegar and wine. Bring to boiling point then turn it down to a simmer, continue simmering for another 5-10 until the liquid has thickened.

Add in the rosemary, bay leaves and thyme to the pork cheeks.

Transfer the liquid and rest of contents back into a saucepan and continue to cook it for another 10-15 minutes or until the sauce has thickened. Skim any fat that's floating on top with a spoon.