Pork cheeks in the oven on a birthday

Today, friends and the community, I want to present you a recipe that I made for my birthday and I invited my family to come to my house to eat and I was very proud to make it myself.
It was really delicious and it's been a long time since I made a lunch like that for so many people, but it was really good and on my birthday it tasted even better.

This recipe is oven-baked pork jaws that are usually paired with baked potatoes and it's really divine.

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Ingredients

8 (eight) pork cheeks, in this case I did the eight.
800g (eight hundred) of potatoes to bake and place on a separate tray.
1 (one) large onion cut into half moon slices (I use sometimes two onions)
5 (five) chopped garlic cloves, one for those who have garlic pasta can be.
1 (one) parsley sprig
3 (three) bay leaves
250 (two hundred and fifty) ml of white wine for cooking
2 (two) tablespoons of lard
2 (two) tablespoons of oil I put the oil to the eye but it could be these two tablespoons.
1 (one) tablespoon of Pepper Pasta
1 (one) sweet pepper coffee spoon
chili pepper to taste
salt

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Let's go to the preparation of this delicious recipe

Let's start on a tray, season the pork cheeks with garlic, a little salt, the red pepper paste and the chili pepper, pay attention to the amounts, especially not too much salt.
Mix the seasonings very well with the meat and let it stay for about 4 hours, in my case, but at least 2 hours for the meat to take on the taste.

The bay leaves and parsley are also added, I put them on top but many people like to put them at the bottom of the tray.

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Let's go to the potatoes part Season

Let's Season the potatoes with salt and paprika and put the oil then put it on a separate tray and put it in the oven.

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After all the time the meat is marinating, I put the onion on top.
I place the meat on the final tray and put the marinade on top of whoever puts the potatoes together with the meat, but I do it separately.

then
take it to the preheated oven at 190ºC and let it bake between 1 hour and 1 hour and 30 minutes I usually turn the meat back every 20 minutes.

And it is ready to be served.

Hope you like it and bon appetit.