Pot-au-feu with hojicha


It is the season of beautiful red and yellow leaves. As the cold weather increases, warm pot-au-feu is recommended. Here is a recipe for pot-au-feu with hojicha tea.

The tannins in hojicha make the meat tender!


★Ingredients

2 liters of water

Consommé bouillon

Salt and pepper to taste

300 g pork belly

10 g hojicha tea

1 carrot

3 potatoes

1 onion


★Cooking directions

1. Sprinkle the pork belly with salt and pepper and rub well.

2. Heat oil in a frying pan, add the pork belly in the pan and brown the surface.

Fill a pressure cooker with water, add the pork belly, hoisin tea, and bay leaf.

3. Bring to a boil, then reduce heat to low for 7 minutes.

4. Remove the meat and strain the tea and bay leaf. Again, in the strained liquid, add the meat, carrots, potatoes, onions, consommé bouillon, and season to taste. Bring to a boil and serve.





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