Pork fillet with coarse salt and smoked tea
Follow our recipe and prepare this delicious pork with smoked tea and coarse salt.
1. Mix 1 tablespoon of coarse salt with 1/2 tablespoon of sugar. Sprinkle on the roast pork fillet (boneless). Place on a baking dish and refrigerate for 3 hours.
2. Preheat the oven at 210° C (th. 7). Rinse the pork. Infuse 5 g of smoked Chinese tea and 10 cl of simmering water.
3. Peel 2 garlic cloves and press them over a bowl. Peel and grate 13 g fresh ginger in the same bowl. Add 1 teaspoon of 4-spices, 1/2 a teaspoon of cinnamon, 1 tablespoon of oil and the filtered tea, mix well and brush the pork with the mixture.
4. Place into a pot and bake for 1hour 45 minutes, turning regularly.
5. Peel and remove the seeds of 3 golden apples, cut them into strips of 1 cm. Brown gently in 25 g butter with 1 teaspoon of Yunan or black Ceylon tea and pepper. Servew with the slices of pork roast.
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