Tender braised thai pork with Duke of Earl tea
Recipe by Mies Bervoets
Served over rice of your choice
Yield 8 portions
This dish is 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.
- 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.
- Heat a thick bottomed braising pan. Add oil and lightly brown the pork over high heat. Remove the pork from pan and set aside.
- Using the same pan, stir fry the pepper paste over low heat till fragrant.
- 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.
- 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.
- Thicken with corn starch slurry to obtain the right consistency.