Tea-Braised Pork


Preparation info
  • Serves:


    • Difficulty


    • 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.



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


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