Ingredients

Pork Chop 600g

Segmented Onion 3pcs

Sliced Ginger 3pcs

Angle of Anise 2pcs

Tea Leaves 20g

Ice Sugar 10g

Honey 1 tablespoon (15ml)

Chen Pi 5g

Sweetened Sugar 15g

1 piece of tinfoil

Methods

Chop the pork chops into 6cm long segments, wash under running water and drain off the water. Add 15ml of cold water and mix with honey.

Bring the water to a boil in a large saucepan over high heat, add the cleaned pork chops and blanch for 3 minutes, then remove from the pan.

Pour off the water in the cooking pot, reset the blanched pork chops, put onion, ginger, star anise, tea (5g), rock sugar, and add hot water (the amount of water to the pork chops is appropriate).

Bring to a boil over high heat and simmer for 30 minutes or until cooked through. Remove the chops, drain the broth, and allow to cool.

Brush the cooled pork chops with honey.

Place a piece of tinfoil on the bottom of the wok, sprinkle with the remaining tea leaves, tangerine peel and sugar, stir well, and spread evenly on the tinfoil.

Set a grate with large holes in the wok, then arrange the pork chops brushed with honey water on the grate, leaving a little space between each chop.

Cover the pan with a lid and heat it over high heat, smoking the chops with the rising tea-scented smoke for 5 or 6 minutes.

Tips

Don't put too much tea or peel in the pot, or the flavor of the chops will be too strong.

It is best not to put sugar, peel and tea directly in the pot, otherwise the pot will be very difficult to clean, the best way is to use tinfoil mat.

If you don't put tea and peel is the traditional smoking method, the flavor is also good.