Tea-Braised Pork



Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

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.



  • 900 g (2 lb) pork belly, skin and bones removed, and rolled
  • 2 garlic cloves, sliced


  • 2 English Breakfast teabags
  • 1½ cups (375 ml) soy sauce
  • ⅔ cup (170 ml) sake
  • ⅔ cup (170 ml) mirin
  • 2 tablespoons light brown sugar


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.