Ingredient and Portion
Chilled Aromatic Earl Grey Pork Loin
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It’s always a delight eating these tender slices of pork, filled with the scented Earl Grey, sitting on a bed of Wild Rocket Mix Salad with Balsamic Vinegar dressing.
Average
(Serves 5)
600g Pork loin
5 Earl Grey tea bags
1 tbsp Vinegar
2 tsp Soya sauce
½ tbsp Mirin (Japanese rice wine)
½ tbsp White wine
½ lit Water
Wild Rocket Mix for base
Balsamic Vinegar for dressing
Brining:
3 Earl Grey tea bags
3 tbsp Salt
5 tbsp Sugar
½ lit Water
600g Pork loin
5 Earl Grey tea bags
1 tbsp Vinegar
2 tsp Soya sauce
½ tbsp Mirin (Japanese rice wine)
½ tbsp White wine
½ lit Water
Wild Rocket Mix for base
Balsamic Vinegar for dressing
Brining:
3 Earl Grey tea bags
3 tbsp Salt
5 tbsp Sugar
½ lit Water
Method
Pour warm water to brining ingredients. Cool to room temperature & remove tea bags.
Transfer to a sealable container & put in pork. Cover & refrigerate for about 4hrs.
Bring water to boil & add fresh tea bags to make a tea. Remove pork from brine & add into tea. Simmer for 15mins.
Transfer to a sealable container. Add vinegar, soya sauce, mirin & mix well. When container is cool, refrigerate again for another 4 hours.
Remove pork & slice it just before serving. Serve your tender Earl Grey Pork chilled.
Transfer to a sealable container & put in pork. Cover & refrigerate for about 4hrs.
Bring water to boil & add fresh tea bags to make a tea. Remove pork from brine & add into tea. Simmer for 15mins.
Transfer to a sealable container. Add vinegar, soya sauce, mirin & mix well. When container is cool, refrigerate again for another 4 hours.
Remove pork & slice it just before serving. Serve your tender Earl Grey Pork chilled.
Tips
Try pairing the pork with Wafu Spaghetti In Colourful Capscium Cups @ http://luxuryhaven.blogspot.com/2011/01/wafu-spaghetti-in-colourful-capsicum.html!
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