Twice Cooked Pork Belly in Tea Sauce

Pork Belly is awesome, this twice cooked Pork Belly is simply twice as awesome.

In this recipe the Pork Belly is first deep fried and afterwards cooked in a rich Tea sauce.   To die for.

It was one of our dishes from today's cooking date and I swear I still can taste it!

Forget the calories and the cholesterol for a day and dive into this moist unctuous sticky and decadent dish.

Enjoy it!


Twice Cooked Pork Belly in Tea Sauce
Serves: Cost:$ | Difficulty:  Medium Time: 3h
Author: Marina Body

For the Pork
  • 1Kg Pork Belly cut into pieces
  • Oil to Deep Fry
For the Marinade

  • 8 Cloves of garlic
  • 3 Sprigs of spring onion
  • 2 Tablespoons light soy sauce
  • 1 Tablespoon dark soy sauce
  • 2 Tablespoons Cornflour
For Sauce
  • 2 Tablespoons Light Soy Sauce
  • 2 Tablespoons Dark Soy Sauce
  • 2 Tablespoons Shaoxing wine
  • 1/2 Tablespoon Sugar
  • 1/2 Tablespoon Sesame Oil
  • 500ml water
  • 150ml Chinese Tea prepared with Brew Liu-Bao Tea leaf
  • Salt and Pepper to Taste
For the Pork
  1. Mix all ingredients for the marinate together in a large bowl
  2. Put the Pork in the Marinate and leave it for about 30min
  3. Heat a sauce pan of oil over medium heat and Deep Fry the pork in batches 
  4. Move the fried pork belly to a dish with paper towel
For the Sauce 
  1. Mix all the Sauce ingredients in a large sauce pan and bring it to boil over high heat
  2. Add the Pork to the Sauce, reduce to low heat and let it simmer cooking for 1 1/2 - 2 hours until pork belly is soft but still holding shape and the Sauce is thick.

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

1 comment:

  1. Oh, I would LOVE this!!! Everything sounds fabulous and I love pork, esp. pork belly! Great recipe!! ;)