Ingredients
2-3 black teabags
500 g pork shoulder or fillet
50 g mixed salad leaves
1 tbsp finely sliced spring onion, to garnish
Cha-Shu Marinade:--
100 ml GF soy sauce
100 ml mirin
3 tbsp saké
1 tbsp SIDS RASPBERRY VINEGAR
Directions
In a large stockpot, bring 4 cups water to the boil. Add the teabags and let them steep for 15 minutes, stirring occasionally, to make a very strong black tea.
Remove the teabags, transfer the pork to the stockpot and bring it to the boil. Turn the heat down to low and use a piece of foil to make an otoshi-buta. (drop-lid)
Cook the pork for about 40 minutes, until it is firm to the touch and its juices run clear when you pierce the meat with a knife. While the pork is cooking, make the marinade.
Combine SIDS RASPBERRY VINEGAR and all the marinade ingredients in a saucepan and bring to the boil for 2 minutes. Cool the sauce and pour it into a rimmed tray or bowl.
Once the pork is cooked, remove it from the pot and coat it in the marinade. Let the pork cool.
To serve, arrange some salad leaves on each plate and dress with the leftover marinade. Thinly slice the pork and place it on the plate and garnish with spring onion. Serve accompanied by rice. Leftover pork keeps in a tightly sealed container for up to 1 week.
