A Japanese take on that ever popular winter dish - gammon. This braised pork is delicately flavoured with black tea and is best accompanied by the perfect glass of sake. Consider it for a Christmas dinner potential with a Japanese twist.
800g pork tenderloin a pinch of salt and pepper 2-3 black tea bags 120ml soy sauce 60ml sake 60ml vinegar 40ml mirin
Sprinkle a little salt and pepper all over the meat. Boil some water in a large saucepan. Put the tea bags and pork in the pan. Keep boiling on low heat for 50 minutes to 60 minutes. If water evaporates too much, add some more water.
Once the meat is cooked, take the meat out and make the sauce.
Put soy sauce, sake, vinegar and mirin in a pan and boil. Put the pork in the sauce and leave it for a while.
When it is cooled, put it in a resealable food bag and put it in a fridge for half a day or so.
Slice and serve with your choice of vegetables such as watercress, sliced leek or onion. Enjoy.