Black Tea Char Siu Pork

Black Tea Char Siu Pork

This is the way we make Chinese style roast pork or char siu. I sometimes use oolong tea instead of black tea. If I have any vegetable bits left over, I add them to the simmering sauce.

Ingredients: 10 servings

Pork block
800 g
2 tablespoons
1 clove
800 ml
Soy sauce
400 ml
800 ml
Black tea bags


1. Start by making the black tea pork. Put enough water to cover the block of pork in a pan and start heating it up.
2. When it comes to a boil, add the tea bags and steep them well. If you use a strongly fragrant tea, the pork will take on a nice fragrance.
3. While the water is coming to a boil, tie the pork up with kitchen twine. The fat and edges of the pork block tend to fall off when they're cooked, so tie it up quite tightly. You can also use doubled-up cotton sewing thread for this.
4. Put the tied up meat in the tea water in the pan, and simmer for about 30 minutes. If you have some leftover leek or green onion and so on, add them to the cooking liquid.
5. If the meat is not totally immersed in the tea liquid, just turn it over halfway through and it will be fine! The meat will shrink so it will eventually become immersed in the liquid.
6. While the pork is simmering, chop up the ginger and garlic. Finely chop the ginger. Peel the garlic and separate the cloves.
7. Take the pan off the heat, put it in the sink and run cold tap water into it so that the liquid flows out.
8. In about 30 seconds the meat will be cool enough to handle, so take it out. (The black tea pork is now done.)
9. Wash the pan out cleanly and add enough sake, water and soy sauce (in a 2:2:1 ratio) to cover the pork once it's added back in. Add the ginger and garlic too.
10. Put the pork into the pan, and bring the pan to a boil. Simmer for about 10 minutes after it comes to a boil.
11. Take the pan off the heat, and leave to cool down overnight.
12. When it cools down the fat will congeal on the surface of the cooking liquid, so take it out. Bring the pan back to the boil.
13. Repeat the boiling then cooling down and removing the fat procedure again for a total of 3 times. Taste the sauce/cooking liquid halfway through; if it's too salty, add some sake and water.
14. Slice as thick as you like and enjoy! You can keep it in the refrigerator.
15. Addendum: You can use the leftover cooking liquid to simmer boiled eggs or to cook potatoes, sweet potatoes, taro and so on! You can also use the liquid to flavor stir fries. When using it in simmered or stewed dishes, adjust the amount so that the dish doesn't become too salty.

Story Behind this Recipe

I learned this recipe from my mother. I make it every year around the end of the year and during the New Years holiday, when we have a lot of guests so I have enough to feed them.
Since I add whatever leftover bits of vegetables I have around to the simmering liquid, the flavor changes every time I make it.