*Place 4-6 portions of pork cheek in a saucepan with enough boiling hot water and make open over medium heat for 90 min.
Clean and coarsely dice greens. Cut onion in half horizontally with peel, roast in a frying pan without fat until cut surfaces are browned. Clean chili and cut into small pieces. In a baking bowl, stir chili with honey, stock and syrup. Add the greens and onion 20 minutes before the end of the cooking time.
Remove the pork cheek from the cooking pot, carefully cut the pork rind into small pieces, cut crosswise with a sharp kitchen knife and leave to cool with the lid closed. Place pork cheek and chili honey stock in a freezer bag form (3 liter capacity) and refrigerate for one night.
Remove pork cheek from the bag. Put stock in a saucepan and cook until creamy. In another saucepan, heat the oil, roast the pork cheek in it, fat side down, over medium heat for 3-4 min. Then turn to the other side, add 150 ml of water and cook for another 12-14 min with the pot half open.
For the leaf salad, clean the radish, remove the skin and thinly slice. In a baking bowl, mix well with olive sauce, soy sauce, rice wine vinegar, sesame oil and season with salt, pepper and 1 pinch of sugar.
Pluck lemon balm leaves and fold in. Divide radish evenly among plates. Cut pork cheek into narrow slices, garnish with
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