Char Siew Iberico pork jowl

Sixty-two degrees celsius sous-vide in Dilmah’s aromatic earl grey tea, glazed with a reduction of earl grey infused char siew sauce
Earl Grey Tea (Vivid Series)

300g Iberico Pork (some fats trimmed off)
Char Siew Sauce
500ml water
3 tbps aromatic Earl Grey tea
½ tsp white pepper
3 tbps dark soya sauce
3 tbps oyster sauce
3 tbps honey
3 tbps Hoisin sauce
2 pinches of salt
3 tbps sugar

Char Siew sauce
Add Earl Grey tea to 500ml water, boil to a reduction.
Add white pepper, dark soya sauce, oyster sauce, honey, Hoisin sauce, salt and sugar to the reduction
Mix together until sugar melts
Sous-vide Iberico pork with half-portion of the sauce for 6 hours
Portion to serving size, pan-sear the Iberico pork and glaze with remaining sauce to serve

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