Preheat the oven to 320 degrees F (160°C).

Trim the cheeks of any sinew and season on all sides with salt.

Heat a tablespoon of lard, tallow or duck fat in a large Dutch Oven over medium high heat. Once hot sear the pork cheeks on one side for 2 minutes, flip and cook another minute or until slight golden brown.

Remove the browned cheeks while leaving the drippings. Add the onion and garlic in the Dutch oven and cook over medium heat for 5 minutes. Return the cheeks to the Dutch oven. Add a handful of fresh thyme, bay leaves and pepper.

Pour in bone broth to cover the cheeks, put the lid on and slow cook in the oven for 2–3 hours, or until the cheeks are very tender and almost falling apart.

Remove the bay leaves. Serve with sauce from the Dutch oven. Store extras in an airtight container in the fridge for up to 4 days. To reheat, place the cheeks and sauce into a casserole dish and bake in the oven at 300 degrees F for 7 minutes or until heated through.