Recipe by Lee Zhang An and Martin Wong from Tess Bar & Restaurant – Dilmah Real High Tea Singapore 2015 National Winners
600g Kurobuta pork belly
2 teaspoons of Dilmah Blueberry and Pomegranate tea leaves
300ml extra virgin olive oil
1 teaspoon salt
400g fresh blueberries
1 cinnamon stick
Sous vide cook pork belly at 65 degree Celsius for 48 hours
Sprinkle coarse black pepper onto Kurobuta fat.
Heat up pan, pan sear till brown
Blueberry & Pomegranate glaze:
Bring 440ml water to boil at 95 degree Celsius
Soak tea leaves in hot water for 4 minutes
Strain tea and combine with sauce to create glaze
60g caramelized sugar
Reduce mixture by half
Pour in fresh berries and add cinnamon stick
Bring to simmer till reduction after 30 minutes.
Leave to cool.
Slice pork belly and brush with blueberry & pomegranate glaze
Garnish with blueberry compote