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Sauteed Pork and Tea Leaves


Sauteed Pork and Tea Leaves
1 pound boneless pork bell with skin left on
3 Tablespoons Jasmine ball tea leaves, brewed, water used as part of liquid needed
1 Tablespoon vegetable oil
1 scallion, minced
3 Tablespoons Chinese rice wine
1 Tablespoon thin soy sauce
1 teaspoon granulated sugar
1 Tablespoon chili oil

1. Boil pork belly for ten minutes, then discard that water, cool it, and cut into one-inch squares.
2. Add tea leaves and liquid tea and cover the pork with added water, if needed.
3. Add the rest of the ingredients, and simmer for one hour, then serve.

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