Tea-Braised Pork

Name: Tea-Braised Pork (紅茶豚)
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: Serves: 6–8
Cuisine: Japanese
Ingredients: 2 English Breakfast teabags; 1½ cups (375 ml) soy sauce; 900 g (2 lb) pork belly, skin and bones removed, and rolled; 2 garlic cloves, sliced; ⅔ cup (170 ml) sake; 2 tablespoons light brown sugar; ⅔ cup (170 ml) mirin

紅茶豚

Preparation info

Serves:
6–8

Difficulty
Easy
Ready in
10 min

Appears in

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.

Ingredients

Fresh

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

Asia
Japan
Main course

Method

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 sau