Pu-erh Tea

A deeply earthy aged fermented tea from Yunnan, compressed into cakes and brewed in small clay teapots.

Ingredients

• 600g pork belly
• 1 cup egg noodles
• a handful of minced garlic
• 2 tsp doubanjiang (chili bean paste)
• 3 tbsp neutral vegetable oil
• 200g carrots
• a handful of fresh scallion greens, chopped
• a drizzle of toasted sesame oil
• 2 cups water
• 1 1/2 tsp star anise
• 1 cup napa cabbage, sliced
• a generous spoonful of black vinegar

Instructions

1. 1

   Combine the glutinous rice and water in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the chili oil and black vinegar, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 5 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with toasted sesame oil, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with scallion greens just before serving.

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