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Cha cha cha
June 7, 2016
Tea braised pork
I have so many different types of tea in my cupboard that I absolutely LOVE, Oolong though, isn’t one of my favourites but I have to have a stash for elderly relatives who come to visit. I happened to make an usually large pot of this
partially fermented tea the other day thinking my visitors would gulp down the quantities that I’m used to. Instead of wasting it or feeding it to my plants, I decided to use it instead of stock in my pork recipe. The stew turned out with just a hint of tea that wasn’t masked by the chillies or soy sauce. I think next time I will make my infusion stronger by brewing for much longer or I might even leave the tea bags in the stew but I’d better not forget to fish them out before serving. !!
Ingredients (serves 4)
2 Oolong tea bags
450g pork shoulder, cut into 2.5cm cubes
1 tbsp cornflour
1 tsp sesame oil
1 tbsp light soy sauce
1 tbsp grapeseed oil
Thumbsize piece fresh ginger, peeled, sliced
4 whole garlic cloves, peeled
2 whole red chillies, optional
1 tbsp dark soy sauce
2 tbsp honey
1 star anise
2 dried wood ears, rehydrated in water, cut into quarters
150g fresh or frozen chestnuts, peeled
Freshly ground black pepper to taste
2 spring onions, chopped
Bring the water and teabags to a boil in a saucepan over a medium high heat, cover, then lower the heat and simmer for 20 minutes until fragrant. Discard the teabags and set the tea aside
Meanwhile, marinate the pork with cornflour, light soy sauce and sesame oil, cover and set aside for 10-15 minutes.
Heat the oil in a large non stick pan and add the ginger, stir fry for a couple of minutes over a medium high heat until fragrant. Place the pork into the pan in a single layer. Brown on one side over a high heat, turn and brown the other side. Add the garlic, stir fry for a minute then pour everything into the saucepan containing the tea. Stir in the chillies, dark soy sauce, honey, star anise, wood ears, and chestnuts. Bring to a boil, stir, cover, then reduce heat and allow to simmer for 45-50 minutes, stirring occasionally, until the pork is tender.
Season to taste with black pepper. Sprinkle over with spring onions before serving.
Nutritional information per serving: 306kcal, 1291kJ, 25.9g protein, 9.2g fat, 31.9g carbohydrates, 1.1g fibre