The Food of Morocco by Tess Mallos
Monday, January 20, 2014
Friday, January 17, 2014
Slow Roasted Maple Glazed Tea Brined Pork Scotch
Brine for 500 g roast
3 t salt
1 T sugar
1/2 t crushed peppercorn
1 black teabag
1 T Chinese oolong tea leaves
250 mL boiling water
2 bay leaves, bruised
1 T chopped marjoram or sage
Glaze
Maple syrup
Olive oil
Method
Make tea. Cool. Add the rest of the ingredients.
Brine the meat in the fridge overnight.
Drain the meat. Retrieve the herbs and tea leaves if smoking.
Seal the meat in a hot pan with some olive oil.
Glaze with maple syrup.
Roast in a superheated steam oven at 150 deg C for 40 min.
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