Pork Simmered in Black Tea: A Make-Ahead-and-Stock Recipe

Pork Simmered in Black Tea: A Make-Ahead-and-Stock Recipe

If you have this made in advance, you can use it in all sorts of dishes! It keeps in the refrigerator for about a week, so it's really handy to have on hand for bento lunches or for busy-day dinners. It's tender and delicious!


Pork shoulder (or filet), block
300 to 500 g
Black tea bag
1 tablespoon
★Soy sauce
5 tablespoons
5 tablespoons
5 tablespoons
★Ginger (thinly sliced)
1 piece


1. Cut the pork into pieces that will fit in a sturdy plastic bag. Brown the meat blocks in a pan with a little oil.
2. Put the pork blocks tea bag and vinegar in a pot and add enough water to cover the pork.
3. Bring to a boil over high heat, and take out the tea bag. Simmer over low heat for 50 minutes. (If using a pressure cooker: cook under pressure for 10 minutes, and leave the tea bag).
4. While the meat simmered, put ★ flavoring ingredients in a small pan and bring to a boil. Leave to cool.
5. When the meat is done cooking, put in a plastic bag with the sauce. Leave to cool down with the bag open a little.
6. Let the meat cool down completely, then eliminate as much air as possible from the bag and close it up securely. Chill in the refrigerator. To serve, slice and pour the marinade over the meat.
7. It's also delicious with mayonnaise. When packing the pork in a bento box, I recommend adding mayonnaise.
8. I used it in a bread roll with vegetables and ketchup. Delicious!
9. A mayonnaise version. This is great too! The pork goes so well with bread.

Story Behind this Recipe

I researched how to make the pork long-lasting in order to make packing a bento every morning as easy as possible.