pork cheeks in the normandy style

Marinade. Make a marinade of olive oil with calvados, a few tablespoons of liquid honey, the juice of a lemon, sprigs of thyme and rosemary, bay leaf, pressed garlic. Put the pork cheeks in the marinade for at least one hour and preferably longer. Preparation. Cut a few onions into half-moons. Finely chop half a bulb of peeled garlic cloves. Remove the core from a couple of peeled sweet apples and divide them into segments. Sprinkle them with lemon juice and set aside, covered. Bring the barbecue up to temperature, with the charcoal along the edge and a cold zone in the middle. Remove the cheeks from the marinade and dry them with kitchen paper. Put a pan on the barbecue above the cold zone and sear the meat on all sides in a few tablespoons of olive oil. Take another pan or put the seared cheeks away and degrease the used pan. Spray with olive oil again and briefly fry the onions with the garlic. Add the cheeks. Pour equal amounts of sweet cider and chicken stock into the pan so that the meat has enough moisture. Close the lid and leave to simmer for an hour on a low heat. Pour in cider and stock regularly, so that the cheeks do not dry out. Turn them over in the pan now and then. Now add the apple pieces and leave to simmer for another half an hour. Check whether the meat is tender. Ready to serve.