Pork Simmered in Black Tea: A Make-Ahead-and-Stock Recipe

• 300 to 500 grams Pork shoulder (or filet), block
• 1 Black tea bag
• 1 tbsp Vinegar
• 5 tbsp Soy sauce
• 5 tbsp Mirin
• 5 tbsp Sake
• 1 piece Ginger (thinly sliced)

1. Cut the pork into pieces that will fit in a sturdy plastic bag.
2. Brown the meat blocks in a pan with a little oil.
3. Put the pork blocks tea bag and vinegar in a pot and add enough water to cover the pork.
4. Bring to a boil over high heat, and take out the tea bag.
5. Simmer over low heat for 50 minutes.
6. (If using a pressure cooker: cook under pressure for 10 minutes, and leave the tea bag).
7. While the meat simmered, put flavoring ingredients in a small pan and bring to a boil.
8. Leave to cool.
9. When the meat is done cooking, put in a plastic bag with the sauce.
10. Leave to cool down with the bag open a little.
11. Let the meat cool down completely, then eliminate as much air as possible from the bag and close it up securely.
12. Chill in the refrigerator.
13. To serve, slice and pour the marinade over the meat.
14. It's also delicious with mayonnaise.
15. When packing the pork in a bento box, I recommend adding mayonnaise.
16. I used it in a bread roll with vegetables and ketchup.
17. Delicious!
18. A mayonnaise version.
19. This is great too!
20. The pork goes so well with bread.

black tea, vinegar, soy sauce, mirin, sake, ginger

Taken from cookpad.com/us/recipes/169580-pork-simmered-in-black-tea-a-make-ahead-and-stock-recipe (may not work)