1. Marinade cheeks in beer for 24 hours.
2. Next drain liquid from cheeks and reserve.
3. In a heavy bottomed pan add butter, garlic and herbs then cook on a gentle heat for a few moments.
4. Add reserved beer, mustard and honey and reduce to a syrup.
5. Next add stock and bring to a simmer.
6. Separately heat a non stick frying pan with a little oil and lightly brown pancetta, mushroom and shallots then add to sauce.
7. Next dust pork in flour and brown in frying pan then add to sauce.
8. Return to gentle simmer and cook till tender about 2 1/2 hours.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne