Brown the pork cheeks in butter and place in a casserole. Add the beef stock to the frying pan, stir well to loosen the pork residue from the bottom of the pan, add to the casserole together with the
LeFort, speculaas biscuits, mustard, bay leaf and thyme. Peel the onions and chop fi nely. Fry the chopped onions until they take on a
golden brown colour and add to the pork cheeks. Simmer on a low hob for one and a half hours. Thicken the gravy to taste with the roux and fi nish with pepper and salt. Chop up and rinse the lettuce. Finely chop the endives and add to the lettuce. Pour over the vinaigrette. Peel the potatoes and cut into fries. Heat the deep-fat fryer to a temperature of 150 °C and pre-bake the fries for fi ve minutes. Then increase the temperature of the fryer to 180 °C bake the fries until
they are golden brown.