Pork Cheekwith Green Onion Sauce, Roasted Potatoes, and Flan Dessert

Season the pork cheek.

Cook the pork cheek to a medium‑rare doneness, ensuring a pink center.

Prepare a dark, thick sauce by simmering tomatoes and assorted vegetables until thickened.

Sauté the sliced green onions briefly and stir them into the sauce.

Plate the pork cheek and spoon the green‑onion sauce over it.

Roast the small potatoes and mixed vegetables in a cast‑iron dish until golden and tender.

Serve the roasted potatoes and vegetables alongside the pork.

Place a serving of flan on a plate and drizzle generous amounts of dulce de leche over it.