Tender Braised Thai Pork
With DUKE OF EARL TEA
Served over rice of your choice
Yield 8 portions
This dish is medium spicy
2 pds. pork tenderloin cut into 1-inch pieces
1 pd. cremini mushrooms, washed and cut into quarters
2 tbsp. oil
¼ cup peanuts toasted and chopped fine
2 tbsp. black peppercorns
4 tbsp. cilantro stems chopped fine
2 tbsp. fresh ginger minced
4 tbsp . garlic
8 tbsp. fish sauce or more to taste if needed
5 tbsp. Kikkoman soy sauce
6 tbsp. dark brown sugar
¼ cup water
2 cups chicken stock store bought or house made
2 cups brewed DUKE OF EARL TEA (as per instruction on label)
½ cup or so cornstarch slurry (1/2 cold water and ½ cornstarch mixed) Use more if needed.
1. Using a mortar and pestle, food processor, but preferably a spice grinder grind the black peppercorns, coriander stems, garlic and ginger into a fine paste. Add a little oil if needed to make it smooth.
2. Heat a thick bottomed braising pan. Add oil and lightly brown the pork over high heat. Remove the pork from pan and set aside.
3. Using the same pan, stir fry the pepper paste over low heat till fragrant.
4. Add the fish sauce, soy sauce, brown sugar and 1/4 cup water. Turn the heat up to medium and bring the sauce to a boil. Add the pork, stirring to coat every piece of meat with the sauce.
5. Add the brewed tea and the chicken stock to the pan; bring the sauce to a simmer. Turn down to low heat and half cover the pan. Simmer until the pork is tender. This will take about 1 hour. Add the mushrooms and continue to simmer for 10 more minutes. Adjust the seasoning. Garnish with toasted peanuts.
6. Thicken with corn starch slurry to obtain the right consistency.