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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 Healthy Energy Treats.

Healthy and balanced eating promotes a feeling of well being. If we eat more healthy snacks and less of the unhealthy ones we typically feel much better. Eating more vegetables helps you feel a lot better than eating a piece of pizza. This is usually a problem, nonetheless, when it comes to eating between snacks. Shopping for goodies can be a challenge because you have countless options. Here are some healthy snacks which you can use when you need a fast pick me up.

Eating almonds is an excellent option as long as you don’t possess a nut allergy. Almonds provide a multitude of health benefits and are an excellent choice when you require a shot of energy. These kinds of nuts contain plenty of vitamins E, B2, and manganese. Tryptophan, an enzyme also found in turkey that causes drowsiness, is available in almonds. Regarding almonds, however, they wont make you yearn for a nap. Alternatively, these nuts help to reduce stress and provide a soothing feeling throughout your body. Your emotional level is often lifted by simply eating almonds.

You do not have to look far to locate a wide selection of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to black tea char siu pork recipe. To cook black tea char siu pork you only need 7 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to prepare Black Tea Char Siu Pork:
  1. Prepare 800 grams Pork block
  2. Provide 2 tbsp Ginger
  3. Take 1 clove Garlic
  4. You need 800 ml Sake
  5. Take 400 ml Soy sauce
  6. Provide 800 ml Water
  7. Use 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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