Put the pork loin into a pot. Cover with enough water to submerge the meat. Add the tea bags and simmer over high heat. Once it comes to a boil, turn the heat to low. Continue simmering for another 40 minutes.
You can leave the teabags inside. Cover with a drop down lid and simmer (you could use aluminum foil with holes poked through).
Add all ☆ condiments into a different pot. When that comes to a boil, turn the heat off. You don't necessarily need to simmer, but the flavor improves if you let it boil.
When the meat is cooked thoroughly, transfer into a plastic bag. Combine with the ☆ condiments and set aside for 2 to 3 hours. Make sure to press out the air for the meat to marinate.
Take out the meat right before serving. Slice into desired thickness and arrange onto a serving dish. Serve with the marinating sauce. Spread out boiled vegetables underneath and enjoy.
Story Behind this Recipe
My sister-in-law taught me this recipe. I've been making this for more than a decade now, since it's so easy and delicious.
You can make this with pork belly or thigh, but I recommend using shoulder loin for best results. Don't mistake back loin with shoulder loin! Eat it on the day you make it!