Preheat oven to 300�F. Render the pork fat in a dry pan over medium heat. Leaving the oil to fry your flippers, remove and discard crispy �scrunchins.� Dry the flippers and fry them until browned on both sides and blood escapes from the meat. Place in a baking dish. Brush both sides with tomato paste, pour wine over the meat, cover tightly and bake for about 1 hour. Remove from oven and cover to keep warm. Make gravy: Discard all but 2 tbsp of fat from your original frying pan. Add butter to the fat and place over medium heat. Add onion, celery and carrot; saut� until onion starts to brown. Add flour and stir with a wooden spoon. Cook just until flour starts to dry and change colour. Add drippings from the roaster with the seal meat. Slowly add stock, whisking constantly, until desired consistency is reached. Strain out vegetables and discard. Serve flippers with mashed potato, roasted carrot and gravy. Serves 2.