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Black Tea Char Siu Pork
Black Tea Char Siu Pork

Before you jump to Black Tea Char Siu Pork recipe, you may want to read this short interesting healthy tips about Snacks that provide You Power.

Eating healthy foods tends to make all the difference in the way we feel. Increasing our daily allowance of healthy foods while reducing the intake of unhealthy kinds plays a role in a more healthy feeling. A piece of pizza doesn’t cause you to feel as healthy as ingesting a fresh green salad. This can be a problem, however, in terms of eating between meals. You can spend numerous hours at the grocery store searching for the right snack foods to allow you to feel healthy. There’s nothing like one of these simple healthy foods if you want an energy-boosting treat.

Whole grain foods are an superb choice for a fast balanced snack. Starting your day with a piece of whole grain toast can give you that additional boost you need to get going. Chips and crackers created from whole grains can be excellent for quick treats to eat on the go. Make the change from refined products such as white bread to the healthier whole grain choices.

You do not have to look far to find a wide selection of healthy snacks that can be easily prepared. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to black tea char siu pork recipe. You can have black tea char siu pork using 7 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to prepare Black Tea Char Siu Pork:
  1. Provide 800 grams Pork block
  2. You need 2 tbsp Ginger
  3. Provide 1 clove Garlic
  4. Provide 800 ml Sake
  5. Take 400 ml Soy sauce
  6. Prepare 800 ml Water
  7. Take 5 Black tea bags
Instructions to make Black Tea Char Siu Pork:
  1. Start by making the black tea pork. Put enough water to cover the block of pork in a pan and start heating it up.
  2. When it comes to a boil, add the tea bags and steep them well. If you use a strongly fragrant tea, the pork will take on a nice fragrance.
  3. While the water is coming to a boil, tie the pork up with kitchen twine. The fat and edges of the pork block tend to fall off when they're cooked, so tie it up quite tightly. You can also use doubled-up cotton sewing thread for this.
  4. Put the tied up meat in the tea water in the pan, and simmer for about 30 minutes. If you have some leftover leek or green onion and so on, add them to the cooking liquid.
  5. If the meat is not totally immersed in the tea liquid, just turn it over halfway through and it will be fine! The meat will shrink so it will eventually become immersed in the liquid.
  6. While the pork is simmering, chop up the ginger and garlic. Finely chop the ginger. Peel the garlic and separate the cloves.
  7. Take the pan off the heat, put it in the sink and run cold tap water into it so that the liquid flows out.
  8. In about 30 seconds the meat will be cool enough to handle, so take it out. (The black tea pork is now done.)
  9. Wash the pan out cleanly and add enough sake, water and soy sauce (in a 2:2:1 ratio) to cover the pork once it's added back in. Add the ginger and garlic too.
  10. Put the pork into the pan, and bring the pan to a boil. Simmer for about 10 minutes after it comes to a boil.
  11. Take the pan off the heat, and leave to cool down overnight.
  12. When it cools down the fat will congeal on the surface of the cooking liquid, so take it out. Bring the pan back to the boil.
  13. Repeat the boiling then cooling down and removing the fat procedure again for a total of 3 times. Taste the sauce/cooking liquid halfway through; if it's too salty, add some sake and water.
  14. Slice as thick as you like and enjoy! You can keep it in the refrigerator.
  15. Addendum: You can use the leftover cooking liquid to simmer boiled eggs or to cook potatoes, sweet potatoes, taro and so on! You can also use the liquid to flavor stir fries. When using it in simmered or stewed dishes, adjust the amount so that the dish doesn't become too salty.

One thing I miss about living in Australia is being able to visit the local Chinatown, whether it be for a traditional Dim Sum breakfast, a browse through the colourful aisles of the Vietnamese grocer, or a visit to the Chinese bakery for their light and fluffy cakes. There's char siu, whole roasted ducks, soy sauce chicken, five-spiced roast pork with the crunchiest skin imaginable. The food served at these take-out meat Naively, I never knew char siu was such a huge thing to Chinese food culture—probably because of my own relative meh-ness about it. Chinese BBQ Pork Recipe - Char Siu หมูแดง. Share this with your friends via Chinese BBQ pork is loved the world over, and it's not hard to make at home!

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