French-Style Pan-Seared Pork Belly with Barbecued Black Tea Seasonings

Ingredients:

• 6g barbecued black tea seasonings
• 1 lb pork belly, skin-on, cut into thick slices (about 1 inch thick)
• Salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 large shallot, finely chopped
• 1 cup apple cider or white wine (such as Sauvignon Blanc)
• 1 cup chicken or pork broth
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• Fresh parsley, chopped (for garnish)
• Optional: Apple slices or sautéed apples (for serving)

Instructions:

Season the Pork Belly:

• Pat Dry and Score the Skin: Pat the pork belly slices dry with paper towels to remove any excess moisture. Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps the skin crisp up during cooking.
• Season: Season both sides of the pork belly slices generously with the barbecued black tea seasonings, salt, and pepper. Allow the pork belly to sit at room temperature for about 15 minutes to come to temperature and to allow the seasonings to penetrate the meat.

Sear the Pork Belly:

• Heat Oil: Heat the vegetable oil in a large skillet over medium-high heat until hot but not smoking.
• Sear the Pork Belly: Add the pork belly slices, skin-side down, to the skillet. Sear for 5-6 minutes, or until the skin is crispy and golden brown. Flip the slices and sear the other side for another 3-4 minutes, or until browned. Remove the pork belly from the skillet and set aside.

Prepare the Sauce:

• Sauté Aromatics: In the same skillet, add the minced garlic and finely chopped shallot. Sauté over medium heat until fragrant and softened, about 2 minutes.
• Deglaze the Pan: Pour in the apple cider or white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Allow the liquid to simmer for 2-3 minutes to reduce slightly.
• Add Broth and Mustard: Add the chicken or pork broth and Dijon mustard to the skillet. Stir well to combine. Bring the mixture to a gentle simmer and cook until the sauce thickens slightly, about 5-7 minutes.
• Finish the Sauce: Stir in the chopped thyme and rosemary. Taste and adjust seasoning with salt and pepper if necessary.

Serve:

• Garnish and Serve: Return the seared pork belly slices to the skillet, spooning the sauce over the top. Transfer the pork belly to a serving platter. Garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately with sautéed apples or apple slices on the side, if desired.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the rich taste of the pork belly. Adjust the amount based on your preference.
• Scoring the Skin: Scoring the skin helps it crisp up during cooking, resulting in a delicious, crackling texture.
• Searing: Searing the pork belly skin-side down first ensures a crispy, golden skin while locking in the juices.
• Sauce: The combination of apple cider, broth, and Dijon mustard creates a rich, aromatic sauce that pairs perfectly with the pork belly. Adjust the liquid based on your preference for sweetness or acidity.
• Garnish: Fresh parsley adds a bright, herbaceous touch, while sautéed apples provide a sweet and savory contrast to the pork.

Enjoy Your French-Style Pan-Seared Pork Belly with Barbecued Black Tea Seasonings!

• This dish combines the tender, flavorful pork belly with a rich, aromatic sauce and the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a special dinner or a sophisticated meal, ideal for impressing guests or enjoying a luxurious evening at home.