Black tea block meat

Last updated 2026-11-09 — Red tea-braised pork is a delicious, fragrant yet not greasy dish. The meat cooked with black tea not only has the aroma of the tea leaves but also remains tender and rich without being oily—very tasty. Recipe one for red tea-braised pork: half a pound of pork belly, 5g of black tea, sugar and salt to taste. Steep the black tea in 100ml of boiling water for 10 minutes. Strain out the tea leaves. Cut the meat into small pieces. Heat some oil in a pan, stir-fry the meat briefly, then add the tea infusion, salt (do not use soy sauce), and a small amount of sugar (this helps reduce the bitterness of the tea). Simmer the meat over low heat for 20 minutes, then it's ready to serve.