five-spice braised pork cheek with
Marmite butter sauce &
By Chef Benedict Yong
2 pork cheeks
20g five-spice powder
15g (each) garlic powder and onion powder
500ml chicken stock
60ml oyster sauce
20ml light soy sauce
Marmite Butter Sauce
30ml olive oil
40g (each) garlic cloves and ginger knob, peeled and chopped
80ml (each) oyster sauce and Marmite
10g anchovy fillets
100g Kewpie mayo
10ml Japanese rice vinegar
• For the Marmite butter sauce: Heat olive oil in a sauté pan over a medium heat until hot. Add in the chopped garlic and ginger and sauté until fragrant. Add in the oyster sauce, Marmite, honey, and anchovy fillets and mix well. Mount with butter. Set aside.
• For the mayo dressing: Whisk all the ingredients in a mixing bowl until smooth and keep chilled.
• Heat frying pan over a medium heat until hot. Add in the pork cheeks and until lightly brown. Transfer the seared pork cheeks into a pressure cooker, and add in all the remaining ingredients. Reduce heat and braise until pork cheeks are tender, for about 50 minutes.
• Ladle the five-spice braised pork cheeks onto a serving dish. Add spoon to Marmite butter sauce and mayo dressing. Serves 1