Three things happened this weekend that brought together this slightly odd dish:
I’ve never managed to get it together for an IMBB? contest before, but I was intrigued by the chosen ingredient of tea and wanted to submit (my first!) entry. Despite the freakish 90 degree weather we’ve been having in Seattle, I also wanted to test out my doufeu. Since my meeting this morning was a block from the Pike Place Market, I went in search of some sort of protein. My favorite meat market, Don & Joe’s Meats is closed on Sundays, so I wandered into the bottom level of the Corner Market Building to find a brand new (6 months old) butcher called Fero’s Meat Market (94-A Pike Street). The bone-in pork shoulder looked so amazing that I couldn’t resist.
Once at home I wondered what I could do with pork, tea and a doufeu. I found some delicious smelling Samovar Blend Tsarina (No. 817) from SpecialTeas and brewed a strong cup. It was smoky and a little bitter so I added a tablespoon of honey and then poured it over the pork roast. I added a little salt, a little pepper and a bay leaf, then filled the lid of my doufeu with ice cubes and slid it into a 300 degree oven for three and a half hours.
The result? An impossibly tender pork roast that fell off the bone; I literally carved it with a spoon and the meat fell into shreds as I ate it. There was a prominent and lovely bay flavor with smokey undertones from the tea.