Kocha-buta (pork cooked in tea)

    2 hours 40 min

    A Japanese dish of pork cooked in black tea. The tea tenderises the meat and gives a roast pork effect. This recipe should be made in advance and will keep well in the fridge for up to 10 days. It's easy to be suspicious of poaching in tea, but this recipe really works, and is lower in fat than roasting.

    7 people made this

    Serves: 4 

    • 500g pork loin
    • 3 tea bags

    Prep:10min  ›  Cook:1hr30min  ›  Extra time:1hr cooling  ›  Ready in:2hr40min 

    1. Place the pork in a saucepan and cover with water. add the tea bags and bring to the boil.
    2. Cover and simmer on a low heat for 90 minutes. The tea will colour the meat. The meat should remain entirely covered by the tea, so top up with additional water as needed.
    3. Remove and allow to cool. It should be kept it the fridge until ready to serve. Slice thinly and serve on a salad of julienned carrots and onions with a ponzu sauce made of vinegar, soy sauce, sugar and lime juice.


    A sweet and sour sauce can be substituted for the ponzu if serving hot.

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