Pork Belly Simmered in Black Tea
Pork Belly Simmered in Black Tea

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, pork belly simmered in black tea. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Pork Belly Simmered in Black Tea is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Pork Belly Simmered in Black Tea is something which I’ve loved my whole life. They are nice and they look fantastic.

Much sought-after in Japan, pork belly is always eaten in small amounts as part of a multi-dish meal; it is also sliced and served over ramen noodles, and in Add a Japanese drop-lid or a vented cartouche (a round of baking paper, with an air vent cut in the middle). If you love pork, you must try this kakuni (角煮, simmered pork belly). The pork is so tender with lovely sweet soy sauce flavour.

To begin with this particular recipe, we have to first prepare a few components. You can cook pork belly simmered in black tea using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pork Belly Simmered in Black Tea:
  1. Make ready 1 Pork belly (block)
  2. Make ready For the simmering liquid:
  3. Take 3 ★ Teabags
  4. Get 1 tbsp ★ Sake
  5. Prepare 1 enough to cover the pork ★ Water
  6. Make ready 1 tbsp ★ Salt
  7. Get For the black tea sauce:
  8. Get 50 ml ☆ The liquid from simmering the pork
  9. Take 2 tbsp ☆ Soy sauce
  10. Take 2 tbsp ☆ Mirin
  11. Get 1 1/2 tbsp ☆ Brown cane sugar (powdered)
  12. Make ready 1 tsp ☆ Oyster sauce
  13. Take For the garnish:
  14. Get 1 Very thinly julienned Japanese leek
  15. Make ready 1 pinch Black pepper

Pork belly is a fantastic and relatively inexpensive cut of meat. The generous covering of fat gives great flavour, brilliant crackling and prevents the meat drying out. Place the pork belly onto a wire rack suspended over a baking tray. Ebony Inflating her belly in bed!

Instructions to make Pork Belly Simmered in Black Tea:
  1. Add the ★ ingredients to a pot. Add the pork, cover, and turn on the heat. Bring to a boil then turn the heat to low. Simmer for around 40 minutes.
  2. After 40 minutes, skim off the scum and turn off the heat. Let it sit, covered, for about 1 hour. Then remove the pork from the pot.
  3. Mix together the ☆ ingredients and bring to a gentle simmer.
  4. Cut up the pork from Step 2 and arrange on a serving dish. Garnish with the Japanese leeks.
  5. Pour the ☆ black tea sauce from Step 4 over the pork. It's ready.

I grown up eating "Tau Yu Bak" - this is how we call this dishes in "Hokkien" dialect. My late granny from my father's side used to cook this for us (my bro & me) when we are young. Normally this dish are cook in bigger portion. Braise pork belly (Dong Po Rou) is surprisingly simple to prepare because it only involves six ingredients. You need a few hours of stewing before you can Use low heat to simmer on.

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