Description
Amazing meat! Fried and steamed at the same time, fragrant, but without the excess of spices, sweet but with a noble citric acidity, very soft, unusual saturated color. The site already has a few recipes of meat in the tea, and they are all different, I think, will you accept my option. Be sure to try.
Ingredients
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Pork
700 g
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Onion
3 piece
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Dried apricots
50 g
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Tea bags
2 piece
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Water
550 ml
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Lemon
1 piece
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Sugar
2 tsp
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Salt
2 tsp
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Allspice
5 piece
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Black pepper
0.5 tsp
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Bay leaf
1 piece
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Greens
-
Vegetable oil
5 Tbsp
Cooking
For a start in a glass of water (250 ml) dissolve a teaspoon of salt, pour the brine a piece of pork and leave for at least 30 minutes or up to 1 hour.
Take out the meat from the brine, dry it with a paper towel and cut into medium cubes
Cauldron or pot with high sides put on a high heat and pour vegetable oil, heat well oil. Put in the cauldron for 5 pieces oil and fry until brown. Carefully, the oil squirts! But to close the cauldron lid is impossible!
Fried meat place in a bowl.
Onion cut arbitrarily, but not finely. Apricots washed and cut into strips
Tea bags pour 300 ml of boiling water, add 2 thick (1 cm) Cup of lemon and a teaspoon of sugar, stir.
In the cauldron, put onion and fry until reddish in colour, stirring continuously. For the onion spread the meat. Pour the meat tea with lemon and sugar, along with lemon slices. Add salt, spices and dried apricots. bring to a boil. Low down the heat and simmer under cover for 30 minutes.
Remove the cauldron from the fire, covered with something warm and leave for 20 minutes. Spread the meat. The sauce can be submitted separately, or put it to the meat.
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