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


Blueberry  compote

400g fresh blueberries

120g sugar

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

Add tea

Reduce mixture by half


Blueberry compote

Caramelize sugar

Pour in fresh berries and add cinnamon stick

Bring to simmer till reduction after 30 minutes.

Leave to cool.


To serve:   

Slice pork belly and brush with blueberry & pomegranate glaze

Garnish with blueberry compote



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