Pork And Tea ‘Ochazuke‘

Methods and Directions

• Poach the pork hocks in a large stock pot with pork bones, chilli, garlic, ginger, dark soy.
• Cook until they are completely soft, allow to cool in broth.
• When hocks are cool to touch but not completely cold, remove the hocks and carefully remove the meat from the bone and carefully separate into pieces.
• Strain the broth, cover the meat and refrigerate overnight.
• To prepare furikake, crispen the shrimp by dry frying, then combine with seaweeds and sesame, adjust seasoning with salt and sugar and grind slightly in a mortar and pestle.
• Allow to cool completely and then store in an airtight container or jar until you are ready to use.
• This will keep for a couple of weeks.
• When ready to serve bring pork up to heat and strain off about 1 litre of stock, adjust the intensity of the broth by either reducing or diluting.
• When the correct flavour has been achieved add tea and allow it to infuse for about 5 minutes, then remove the tea bags.
• Place warm rice into bowls, add meat and egg, then carefully pour in your broth and finally sprinkle over your furikake.