Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pork belly simmered in black tea. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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.

Pork Belly Simmered in Black Tea is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Pork Belly Simmered in Black Tea is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have pork belly simmered in black tea using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pork Belly Simmered in Black Tea:

1. Make ready 1 Pork belly (block)
2. Get For the simmering liquid:
3. Get 3 ★ Teabags
4. Make ready 1 tbsp ★ Sake
5. Prepare 1 enough to cover the pork ★ Water
6. Prepare 1 tbsp ★ Salt
7. Take For the black tea sauce:
8. Make ready 50 ml ☆ The liquid from simmering the pork
9. Get 2 tbsp ☆ Soy sauce
10. Get 2 tbsp ☆ Mirin
11. Prepare 1 1/2 tbsp ☆ Brown cane sugar (powdered)
12. Make ready 1 tsp ☆ Oyster sauce
13. Prepare For the garnish:
14. Make ready 1 Very thinly julienned Japanese leek
15. Take 1 pinch 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!

Instructions to make Pork Belly Simmered in Black Tea:

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. It's 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.

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