Season the pork cheeks with salt and black pepper.
Sear pork cheeks in 15ml oil in a hot deep frying pan until golden-brown and set aside.
Sauté the onion, carrot, ginger, thyme, and coriander seeds in the remaining oil until golden-brown.
Reduce 250ml ginger beer in the pan to a syrupy glaze and return the cheeks to the pan.
Cover with 1l chicken stock, boil, then simmer for one hour until tender.
Strain the liquid into a clean pan, simmer to thicken, and glaze the pork cheeks in the sauce.
Boil baby carrots in salted water for two minutes until tender and drain.
Boil ground ginger and honey in a hot frying pan.
Whisk in 25g butter and fry carrots for one minute until golden-brown.
Boil potatoes in salted water for 4-7 minutes, drain, and coat with 25g butter.
Plate the glazed cheeks, carrots, and potatoes, pouring the remaining sauce over the pork.