Pork Loin with Tarry Lapsang Souchong
- 1kg pork loin
- 400gr table salt
- 600gr caster sugar
- 40gr Tarry Lapsang Souchong Tea
- pepper qs
Get rid of the fatty external parts and residual skins of the pork loin.
Prepare a mixture made of salt and sugar, with which you will cover the meat. Then put the meat in a wide container and place it in the fridge for about 2/4 days.
Now drain the meat from the liquid it has created and wash it carefully under running water.
Dry it with blotting paper and cover again with a mixture obtained reducing the Tarry Lapsang Souchong Tea to a fine powder and adding salt and pepper (the quantity of salt and pepper is according to personal taste).
Place again in the fridge, covered with blotting paper, for about one week.
Thanks to Alessandra Lucaioli for the greedy recipe.
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