Black Tea Pork is pork tenderloin cooked in black tea and then marinated in Japanese seasonings. One of the polyphenols in black tea, tannin, tenderizes the meat, eliminates its odor and greasiness, and results in a light and delicious dish. Cooking pork in black tea is a practical method and a great choice to make pork tasty.
There are similar dishes to Black Tea Pork in Japan, such as Kakuni or salted pork in ramen, but the cooking time for Black Tea Pork is significantly shorter. While it still needs some time to marinate, there is nothing to do other than wait, making it incredibly easy to prepare. Because it’s made with tenderloin, the meat is sure to be tender.
Any black tea can be used in the recipe, but avoid flavored teas. Black Tea Pork is a great stand-alone entrée and also a wonderful appetizer. It can be used as a topping for ramen or rice bowl dishes, or as a filling for a sandwich. Make versetile Black Tea Pork as your meal prep, and incorporate it into different dishes every day. Hope you give it a try!
Black Tea Pork
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Ingredients
- 6 cups water
- 4 tea bags black tea
- 1 lb pork tenderloin
- 1/4 cup soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp rice vinegar
Instructions
- In a medium pot, bring the water to a boil and drop the tea bags. Simmer for 3 minutes and remove the tea bags. Take 1/2 cup of the tea from the pot and set aside. Add the pork tenderloin to the pot and bring back to the boil. Remove the scum, cover, and cook for 30-40 minutes at low heat. Remove from the heat and leave the meat in the tea for 10 more minutes.
- In a small pot, heat the 1/2 cup of tea saved earlier and the rest of the ingredients for the marinade. Bring to a boil and turn off the heat.
- In a food storage bag, add the pork and the marinade. Marinate the meat in the fridge for at least 4 hours or overnight. Slice into 1/2" to 1" thick and serve.
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