What is braised pork cheeks in Spanish?

Season with salt and coat the cheeks in the flour. Panfry them on both sides in a wide bottom pot over high heat with the olive oil. Put the seared cheeks back into the pan and flambé with the PX Sherry. Add the remaining salt and when the wine had reduce by 2/3’s add the beef stock and let it all hard boil for 30 minutes when we will bring the heat down to low and we will let them simmer gently at least for the next 2 hours. Sometimes even 3 hours, all depends on the type of meat and size. You can as well place the oven-proof casserole in the oven and slow cook it with the lid on or a parchment cartouche at 150 degree for the same amount of time. Add the chocolate into the pot a stir it in so it dilutes and it is ready to enjoy. For a finer end result, you can set the pork cheeks aside and strain the sauce. Reduce it down for 10 minutes so you achieve a clean and thin demi-glace sauce. When I feel lazy of preparing any other garnish to go with it I just chuck in some cleaned new potatoes inside for the last hour of cooking and they will taste great with the cheeks and rich sauce.