Liu Bao Tea-Braised Pork Belly
Tender pork belly slow-braised in strong Liu Bao tea with soy, star anise, and ginger—the dark tea's earthy depth balances the richness for a deeply savory main.
Braising is the ideal way to cook with Liu Bao. Its deep, earthy, mellow character melts into the braising liquid and works in concert with soy and spices, lending the pork a savory complexity that tastes long-simmered and almost smoky without any actual smoke.
Liu Bao's low astringency is a real advantage here. Stronger black teas can turn a braise bitter, but this post-fermented dark tea stays smooth no matter how concentrated it gets, so you can brew it strong and reduce it without fear of harshness.
The fattiness of pork belly is exactly what this tea was made to handle. As the meat braises low and slow, the earthy tea liquor cuts the richness and keeps the dish grounded, while the collagen melts into a glossy, spoonable sauce.
Serve this over steamed rice with a simple green vegetable, and pour cups of the same Liu Bao alongside. The tea on the plate and the tea in the cup mirror each other, making for a comforting, cohesive meal that feels both rustic and refined.
Ingredients
- 800 g pork belly, cut into 4 cm cubes
- 3 cups strong Liu Bao tea (3 tbsp leaves)
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp brown sugar
- 3 slices fresh ginger
- 2 whole star anise
- 2 spring onions, cut into lengths
- 1 tbsp neutral oil
How to make it
- 1Brew the Liu Bao strong and set aside. Blanch the pork belly cubes in boiling water for 3 minutes, then drain.
- 2Heat the oil in a heavy pot and brown the pork cubes on all sides over medium-high heat.
- 3Add ginger, star anise, and spring onion and stir for 1 minute until fragrant.
- 4Pour in the Shaoxing wine, both soy sauces, brown sugar, and the strong Liu Bao tea until the pork is just covered.
- 5Bring to a simmer, then cover and braise gently for about 90 minutes until the pork is fork-tender.
- 6Uncover and reduce the sauce over higher heat until glossy and thickened, then serve over rice.
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