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!
2 liters of water
Salt and pepper to taste
300 g pork belly
10 g hojicha tea
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.