This pork is amazing served cold with Japanese or English mustard. It can also be served on salad, or cubed and used in fried rice. However, I think it’s best when served on top of ramen noodles.
Place the pork and tea in a large saucepan and cover with water. Bring to the boil, then reduce the heat to low and simmer for about 2–3 hours, until the pork is soft.
Combine the soy sauce, sake, mirin and sugar in a small saucepan over high heat and bring to the boil. Remove from the heat immediately and add the sliced garlic.
Put the pork in a large container and pour the sauce over the top. Cover and chill overnight before using. The pork will keep in the fridge for up to 1 week in an airtight container as long as the meat is covered by the sauce while it is stored.
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