Diogo Noronha is considered one of the most creative cooks in Lisbon. He learned the tricks of the trade from his grandparents -- and now runs the "Casa de Pasto" in the Portuguese capital.Recipe Serves 6 people Slow cooked pork cheeks, cabbage, and root vegetables Ingredients: 16 Iberian deboned and cleaned pork cheeks 4 medium size carrots 6 medium size onions 4 medium size leeks 4 stalks of celery 1 head of garlic 4 rosemary sprigs 4 thyme sprigs 2 bay leafs 4 black peppercorns 6 coriander seeds 3 parsley stems 4 Savoy cabbages 300g pak choi 300g Tuscan cabbage or spinach 350g tomato paste 4 parsley roots 6 baby carrots 2 medium size heirloom white beetroot 2 medium size heirloom red beetroot 3.5l dry white wine 50ml brandy 1.5l chicken stock salt pepper olive oil Put the pork cheeks in a container with the carrots, onions, leeks, celery and 4 garlic cloves. Add one bay leaf, 2 rosemary and 2 thyme sprigs, 3 parsley stems, black peppercorns, and the coriander seeds. Cover with the white wine and brandy and marinade for 12 hours. After marinading, separate the pork cheeks from the vegetables and the liquid. Season both sides of the cheeks with salt and pepper and sear in a pan with olive oil. Braise the vegetables separately in order to intensify the flavours. Bring the liquid to a boil to evaporate the alcohol content. Put the ingredients in an overproof dish, cover with the liquid and put it in a pre-heated oven and cook for 3 hours covered in aluminum foil at 140 degrees celsius. When the cheeks are ready, separate them from the braising liquid, then bring that to a simmer, reducing it, so that it acquires a more concentrated and sauce-like consistency Cut each of the 4 cabbages into four pieces and season with salt and pepper and sear them in a frying pan with olive oil. Afterwards, place them in a pan with 2 rosemary sprigs, 2 thyme sprigs, 1 bay leaf, 350g of tomato paste and half a litre of chicken stock. Cover with silver foil and put inside the oven 45 minutes before the pork cheeks are due to be ready. Wash the beetroot, drizzle with olive oil and rub with salt and pepper. Wrap them in silver foil and put them in the oven at 180 degrees celsius for 40 minutes. After that let the beetroot cool, then peel and cut them into quarters. Peel and cut the parsley root into batons and blanche in boiling water with salt and then cool in a container with iced water. Reserve and sauté with olive oil. Two minutes before serving add the Tuscan cabbage and the pak choi cabbage.