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Rose Tea with Pork BellyPork
| Rose Tea with Pork Belly |
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| Two pounds of pork belly should be simmered in three cups of rose tea until the meat is soft and can be pierced with a chopstick. This takes about two hours. When soft, add half a Chinese pumpkin or squash, its seeds removed, and simmer about another half an hour. Remove from the steamer, and peel and cut the squash into half-inch slices; and also cut the belly pork into half-inch slices of the same width and length. Alternate the slices on a platter and serve them. Discard the rose tea.
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