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Slow Cooked Pork Cheek with Spiced Sweet Potato, Wilted Greens, Hoi Sin and Ginger Dressing

This recipe serves four people for dinner.


  • 8 Pork cheeks (trimmed)
  • 1 tblsp Chinese five spice
  • 2 star anise
  • 1 cinnamon stick 2 cloves of garlic
  • 1 onion
  • 1 carrot (for stock)
  • 400ml chicken stock
  • 3 tblsp soy sauce,
  • ½ tblsp brown sugar
  • 800g Sweet potato
  • 4 tblsp sweet chilli sauce
  • 2 table spoons chopped fresh coriander
  • Greens-1 pack of baby spinach, 400g broccoli
  • Dressing- 100ml hoi sin, 1 tbls sesame oil, 1 knob ginger (grated), juice of 1 lime


  • Place heavy based frying pan on a medium heat, add some veg oil. Season the pork cheeks with five spice and salt, add to frying pan and sauté until golden brown (aprox four to five minutes). Add the chicken stock, soy sauce, sugar, star anise, cinnamon, carrots, onion and garlic. Cover with a lid and roast in low to med 150 degrees oven for two and a half hours or until pork cheeks are soft. Take the cheeks out of the stock and set to one side. Pass the stock through a sieve and reduce the stock to a glaze. Place the cheeks into the glace before and warm in a pan before serving.
  • To make sweet potato mash: Roast sweet potatoes on a baking tray in oven at 170 for one hour or until tender. Scoop out the flesh and place in a pot, mash and add the sweet chilli sauce, season with salt and pepper and finish with chopped coriander.
  • Place a pan or wok on a hot heat, add the green and wok fry for two to three minutes until hot, finish with a little sot and sesame oil To make the dressing mix the hoi sin, sesame oil, grated ginger, lime juice in a bowl and set to one side.
  • To plate, spoon some of the sweet potato puree in the centre of the plate, then some of the greens, place two of the cheeks on the top and finish with some of the hoi sin dressing

Chef’s tip

  • Ask the butcher to trim the cheeks of any excess fat.
  • This dish can be made the day before and reheated for a dinner party.
  • It would also work with a shoulder of pork but would take four to five hours to cook
The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie