Ruby Red Tea Braised Pork
Tender pork belly braised with Ruby Red Tea, soy sauce, and sugar for a rich, flavorful dish.
Mulled wine is a timeless winter warmer, blending the richness of red wine with the aromatic depth of spices like cinnamon, star anise, and cloves. The addition of orange concentrate and apple provides a subtle sweetness and citrusy brightness that perfectly balances the bold flavors. Gently heated to preserve the wine’s character, each sip offers a cozy and comforting sensation, ideal for chilly evenings. The final touch of fresh orange slices and cinnamon stick garnish elevates both the visual appeal and the festive charm. Whether enjoyed alone or shared with loved ones, mulled wine is the quintessential drink for celebrating the warmth and joy of the winter season.
Ingredients
Pork Belly: 450g
Garlic Cloves: 4
Soy Sauce: 45g
Water: 240g
Rock Sugar: 15g
Ruby Red Tea Bag: 1
Directions
Sear the Pork:
Cut pork belly into large chunks. Place in a hot pan and sear until the surface is golden and excess fat is rendered.
Combine Ingredients:
Add seared pork, garlic, soy sauce, water, rock sugar, and the Ruby Red Tea bag into a pot.
Simmer:
Bring the mixture to a boil over medium heat. Reduce to low heat and simmer for 2 hours, or until the pork is tender and infused with flavor.
🏷 Tips
Pork Selection: Choose pork belly with a balanced fat-to-lean ratio for a tender texture.
Tea Variations: Experiment with other teas like oolong or black tea for unique flavor profiles.
Sweetness Adjustment: Add more or less rock sugar to suit your preferred balance of sweet and savory.
