Delicious Roast Pork

A really moist roast pork with all the flavour of tea.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 3-4 Prep: 20 min Cook: 60 min

Ingredients

Pork shoulder 700g
Vegetable oil 2 tbsp
Ginger 2 thumbs
Sauce:
Sake (or white wine) 50ml
Mirin (or golden syrup) 50ml
Soy sauce 50ml
Water 200ml
Sugar 55g
Onion (small) 1/2
Tea bags 6

Method

1
Prepare the pork: rub 1/2 tbsp salt into the pork shoulder and keep overnight.
2
If the pork is with skin, remove the skin first. Pierce with a fork and bind with string.
3
Put the oil in a large pan and add the smashed ginger (cut into 4 pieces, with skin). Add the pork shoulder and brown.
4
Add all the sauce ingredients into the pan, including the tea bags. Simmer for one hour on low heat. Remove any scum.
5
Allow to cool and rest. Carve and serve!

Tips & Note

●Rub in 1% of the weight of the pork at the beginning
●If you use Yorkshire Gold tea bags, 3 will be enough
●It's not necessary for the pork to be completely under the sauce whilst it's simmering at Step 4, you can turn it over periodically
●The meat will be very tender if you allow it to cool with the lid on

Delicious Roast Pork

A really moist roast pork with all the flavour of tea.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves 3-4

Prep: 20 min

Cook: 60 min

Ingredients

Pork shoulder 700g
Vegetable oil 2 tbsp
Ginger 2 thumbs
Sauce:
Sake (or white wine) 50ml
Mirin (or golden syrup) 50ml
Soy sauce 50ml
Water 200ml
Sugar 55g
Onion (small) 1/2
Tea bags 6

Delicious Roast Pork

Recipe ID :593 Posted on 26 MAY 2015

Serves 3-4

Prep 20min
Cook 60min
views 2,467
printed 132

saved 4

A really moist roast pork with all the flavour of tea.

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Ingredients

Print Ingredients Email Ingredients
700g
2 tbsp
2 thumbs
50ml
50ml
50ml
200ml
55g
1/2
6

Method

Prep
20min
Cook
1h
1
Prepare the pork:rub 1/2 tbsp salt into the pork shoulder and keep overnight.
2
If the pork is with skin, remove the skin first. Pierce with a fork and bind with string.
3
Put the oil in a large pan and add the smashed ginger (cut into 4 pieces, with skin). Add the pork shoulder and brown.
4
Add all the sauce ingredients into the pan, including the tea bags. Simmer for one hour on low heat. Remove any scum.
5
Allow to cool and rest. Carve and serve!

Tips & Note

●Rub in 1% of the weight of the pork at the beginning
●If you use Yorkshire Gold tea bags, 3 will be enough
●It's not necessary for the pork to be completely under the sauce whilst it's simmering at Step 4, you can turn it over periodically
●The meat will be very tender if you allow it to cool with the lid on

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