Randi's Tea Pork
January 28, 2014 2:14 PM - pepper
Wed, 08/14/2013 - 4:24pm Randolph
1lb pork belly or coppa or similar fatty cut of pork (no bone), tied with kitchen twine at 1/2" intervals
5 english breakfast teabags
pot of boiling water, enough to submerge pork

for marinade combine:
equal parts soy sauce, mirin, unseasoned rice vinegar (i start with 1/3 cup each, more if needed to cover 2/3 of pork after cooked)
1/2 part brown sugar
2 cloves garlic, smashed
1" piece of ginger, smashed

This recipe is very easy:

bring water to boil.
add teabags and pork.
boil 15 minutes, remove teabags and skim excess fat from surface.
boil another 15 minutes, during which time you should make the marinade in a container with tight fitting lid (I use a big mason jar).

remove pork from water and drip dry or pat dry with a paper towel. leaving twine on, submerge in the marinade and refrigerate overnight (it is ready to eat in a few hours but will taste better the next day).

slice thin and serve with a cheese plate, or on a salad, or on a sandwich, or just by itself. store in the marinade in the fridge, and it will last about 1 week but trust me you will eat it faster!