Heat olive oil in a heavy sauté pan. Season pork cheeks with salt, freshly cracked black pepper and herbes de Provence, then sear in oil till browned, about five minutes.
Remove cheeks and reserve.
Add carrots, onion and garlic to pan, and cook till softened, about five minutes.
Add tomatoes, orange, cinnamon, star anise, white wine, stock, saffron and anchovy; bring to a boil, lower to a simmer and then cook cheeks slowly for two hours, or until pork is fork tender. I usually make a huge batch in the fall and freeze in smaller portions.