ROTI DE COCHON AU TEA
(Roast pork with tea)
(Roast pork with tea)
INGREDIENTS
Pork Butt
Tea- (flavorful such as earl grey)
2 large stalks lemongrass
6 cloves garlic
6 shallots
knob of ginger- sliced thin
cilantro
salt/pepper
Pork Butt
Tea- (flavorful such as earl grey)
2 large stalks lemongrass
6 cloves garlic
6 shallots
knob of ginger- sliced thin
cilantro
salt/pepper
DIRECTIONS
Brine your pork, overnight in the refrigerator with 1-2 cups of strong tea infused with 1/2 tbsp. salt. Take pork out of the fridge 30 minutes prior to cooking and discard brine.
pre-heat your oven to 300. Brown all sides of pork in a large Dutch oven until it caramelizes. Salt and pepper to taste. Add the garlic, shallots, ginger and lemon grass. Once the shallots start to get light brown, pour in 2 cups of strong tea. cook in oven for 2 hours and add halved potatoes. Continue to cook for 1 more hour or until the meat is falling apart. Once the meat is tender, carve into slices, and return meat back to sauce. Garnish with cilantro.
Brine your pork, overnight in the refrigerator with 1-2 cups of strong tea infused with 1/2 tbsp. salt. Take pork out of the fridge 30 minutes prior to cooking and discard brine.
pre-heat your oven to 300. Brown all sides of pork in a large Dutch oven until it caramelizes. Salt and pepper to taste. Add the garlic, shallots, ginger and lemon grass. Once the shallots start to get light brown, pour in 2 cups of strong tea. cook in oven for 2 hours and add halved potatoes. Continue to cook for 1 more hour or until the meat is falling apart. Once the meat is tender, carve into slices, and return meat back to sauce. Garnish with cilantro.
