five-spice braised pork cheek with marmite butter sauce and mayo dressing

By: Benedict Yong posted Nov 10th 2016 05:29PM

five-spice braised pork cheek with
Marmite butter sauce &
mayo dressing
By Chef Benedict Yong
 
2              pork cheeks
20g         five-spice powder
15g         (each) garlic powder and onion powder
5g           salt
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
40ml      honey
10g         anchovy fillets
300g       butter
 
Mayo Dressing
100g       Kewpie mayo
20ml      mirin
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
 

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