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Blanch pork in a pot of boiling water. Remove pork & pour away the water. 2. Put pork back into pot & cover with water. Bring to boil & simmer for 30mins. 3. Heat wok & add all the sauce ingredients except the mixed corn flour. Stir well & bring to boil. 4. Reduce to medium heat, add pork & cook every side of the pork for a few mins. Remove pork (make sure drain well) & pour the remaining sauce into a small pan & set aside. 5. Heat vegetable oil in a wok to a medium heat. Fry every side of the pork until it is well-browned & skin side is a little crispy. 6. Place pork in a pot, cover with water. Add tea leaves/tea bag & simmer for another 30mins. 7. Place spring onion stalks at the bottom of a steamer. Transfer pork to the steamer & steam for 2 hrs. Turn pork every one hour & replenish water as & when necessary. 8. Remove pork to a serving dish topped with lettuce leaf. 9. Reheat the sauce in pan & add the cornflour to thicken the liquid. Pour over the pork & garnish with ginger.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry