Peel the garlic and set aside.
Finely dice the bell pepper and onion and set aside.
Pour the cans of tomatoes into a large bowl. Discard any basil and smash the tomatoes with your hands, discarding the stems.
Add the oil to your pot and heat with a low heat. Do not allow the oil to smoke. If the oil smokes, start over.
Add the garlic and slowly cook until golden. If the garlic smells sharp or acidic, start over.
Add the red pepper flakes and cook for 1 minute.
Add the diced onion and bell pepper and cook for 10 minutes or until the veg has softened.
Add the crushed tomatoes. Be careful not to splash any hot oil on yourself!
Add the pork cheeks (if using ground pork, you can wait until the sauce has cooked a while since it takes less time to cook).
Let simmer at a very low heat for 4-7 hours. Stir occasionally. Mother it.
When finished, use the back of a wooden spoon to break apart the pork cheeks and any garlic cloves that have yet to break down.