Loose leaf tea (any kind such as Assam, Darjeeling or Earl Grey)
Sprinkle a generous amount of salt and black pepper on both sides of the pork. Put the pork into a resealable bag and leave to rest in the fridge for about 3 days. Every time you open the fridge, massage the meat.
Line a heat-proof dish with parchment paper and sprinkle with tea. Place the pork (with the fat side down) on the tea and sprinkle tea leaves on top.
Roast the pork slowly in an oven pre-heated to 120˚C for 90 minutes.
Remove the tea leaves off the pork using chopsticks while the pork is still hot.
Use the tea of your choice! I used houjicha and mango flavoured tea in the photo. Different kinds of tea leaves create different flavours.
After it has cooled down, wrap the pork tightly in cling film. Put into a resealable bag to keep. You can cut into slices and freeze.
Story Behind this Recipe
I heard a similar way to make a bacon on the radio a long time ago. I changed it to suit my taste.
This is homemade, so you can cut into generously thick slices. The umami of the meat is concentrated. Houjicha makes the bacon fragrant and lighter. Black tea makes it spicier. Don't worry about the tea leaves sticking to the meat, they give extra flavor to the bacon!