Recipe: Yummy Pork Belly Simmered in Black Tea

Recipe: Yummy Pork Belly Simmered in Black Tea Delicious, fresh and tasty.

Pork Belly Simmered in Black Tea. 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.

Other pork belly favorite recipes include Mei Cai Kou Rou, a famous steamed pork belly, Braised pork belly with arrowroot, a Cantonese New Year's favorite Start by cutting your pork for your Shanghai braised pork belly.

Then bring a pot of water to a boil.

Remove the skin from the water with tongs, sprinkle with a little salt.

You can have Pork Belly Simmered in Black Tea using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pork Belly Simmered in Black Tea

1. You need 1 of Pork belly (block).

2. It’s of For the simmering liquid:.

3. You need 3 of ★ Teabags.

4. Prepare 1 tbsp of ★ Sake.

5. You need 1 of enough to cover the pork ★ Water.

6. Prepare 1 tbsp of ★ Salt.

7. It’s of For the black tea sauce:.

8. Prepare 50 ml of ☆ The liquid from simmering the pork.

9. You need 2 tbsp of ☆ Soy sauce.

10. Prepare 2 tbsp of ☆ Mirin.

11. Prepare 1 1/2 tbsp of ☆ Brown cane sugar (powdered).

12. Prepare 1 tsp of ☆ Oyster sauce.

13. It’s of For the garnish:.

14. Prepare 1 of Very thinly julienned Japanese leek.

15. It’s 1 pinch of 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!

Pork Belly Simmered in Black Tea instructions

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. Its 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.