I’ve since made some changes to the original recipe, like cutting the cooking time from 40 mins to just 15 mins and adding the technique of brining to make the pork tender etc.
Brining is a process adopted by a lot of professional cooks, in which meat is soaked in brine before cooking. The method involves adding salt, sugar, and water to improve the texture and flavor in meat. Brining captures and holds moisture in meat, thus making it juicier and more tender.
I'm so honoured that this recipe has been featured @ 3 popular websites:
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It’s always a delight eating these tender slices of pork, filled with the scented Earl Grey, sitting on a bed of Wild Rocket Mix Salad with Balsamic Vinegar dressing. This time, I’ve paired the pork with Wafu Spaghetti In Colourful Capscium Cups @ Merry X’mas With Love From Singapore!
600g Pork loin
5 Earl Grey tea bags
1 tbsp Vinegar
2 tsp Soya sauce
½ tbsp Mirin (Japanese rice wine)
½ tbsp White wine
½ lit Water
Wild Rocket Mix for base
Balsamic Vinegar for dressing
3 Earl Grey tea bags
3 tbsp Salt
5 tbsp Sugar
½ lit Water
- Pour warm water to brining ingredients. Cool to room temperature and remove tea bags.
- Transfer to a sealable container and put in pork. Cover and refrigerate for about 4hrs.
- Bring water to boil and add fresh tea bags to make a tea. Remove pork from brine and add into tea. Simmer for 15mins.
- Transfer to a sealable container. Add vinegar, soya sauce, mirin and mix well. When container is cool, refrigerate again for another 4 hours.
- Remove pork and slice it just before serving. Serve your tender Earl Grey Pork chilled and try pairing them with these Wafu Spaghetti In Colourful Capscium Cups.