Peel the onion and cut in fine circles. Flour the pork cheeks.
Heat up a pot with oil and 30 g of butter, colour the pork cheeks 7 to 8 min on a high flame. Add the onion, the bouquet garni, honey and fennel.
Salt, pour the beer, cover and cook 2 h 30 on an average flame.
Meanwhile, in a warm pan, roast the nuts for a few seconds.
Cut up the broccoli into bouquets. Cook for 7 to 8 min on boiling salty water.
Cleanse the mushrooms and cut in half. Pan fry with the rest of the butter. When all the water is drained, salt and pepper.
Serve the glazed pork cheeks with the panned broccolis and mushrooms sprinkled with almonds.