Have you tried putting tea in a marinade? This Jasmine tea marinated pork with balsamic vinegar and garlic is delicious. It's perfect for an easy family-friendly midweek meal. Even for those who don't like tea!
I'm not really a tea drinker. If there was no tea in the world it would not affect my mood in the slightest. No coffee? Well, I don't want to even contemplate that.
I may not be a tea drinker but I don't mind tea in other forms. I'll quite happily have a slice of fruity tea loaf or another helping of this jasmine tea marinated pork. Just as long as I don't have to drink it, I'm happy.
What is tea like in a marinade?
When I first made this I was curious about how much you would be able to taste the tea in the marinade. After all, tea is not such a strong flavour compared to balsamic vinegar.
Luckily you can still taste the tea. It isn't overpowering but there's just enough so you know it's there. I definitely think just a hint of tea is good. As I said, not everyone likes tea so it's good to know you can make this tea marinated pork for the non tea drinkers you know too, including children.
But what's this marinade like?
Admittedly the flavour's not just tea. There's sugar for sweetness, balsamic vinegar to add a bit of a zing and garlic because well, garlic goes well in everything. Well, everything savoury.
Ingredients in the jasmine tea marinade
- Jasmine tea - I am sure that other teas could be substituted.
- Caster sugar - This adds sweetness to the marinade. I think honey would work as a substitute too though.
- Black pepper
- Cornflour - To thicken the marinade and sauce a little
- Olive oil - This can be replaced by another oil
- Balsamic vinegar
- Pork chops
How could you adapt this tea marinade?
As it isn't a strong marinade, I do think it would be interesting to add a few extra ingredients. A little bit of fresh chilli would add a bit of heat and bring an extra dimension to the whole dish.
A little ginger too would bring out the oriental side of the dish. After all, Jasmine tea does come from China.
Can you replace the pork?
If you want to replace the pork then this dish works well with chicken too. I also think it would be great with duck.
I haven't tried a vegetarian alternative but tofu might also work. Do let me know if you try it and I'll update the recipe.
Storing and reheating
Any leftovers of this jasmine tea marinated pork can be kept in the fridge for up to three days. You can reheat the pork in a covered dish in the oven or in the microwave. You can even eat it cold.
Can you freeze tea marinated pork?
Yes, freeze it after it has cooled for up to a month. Defrost it thoroughly before reheating.
How can you eat the leftovers?
There are lots of ways to enjoy the leftovers. How about one of these?
- In a sandwich
- In a quesadilla
- With jacket potatoes
- On a pizza
- Sliced thinly and added to a noodle soup
More pork recipes
If you like this jasmine tea marinated pork then why not try one of my other pork recipes?
You might also get some recipe inspiration in my easy spicy midweek meals recipe collection.
Or if you want recipe ideas using tea then do check out these recipes on Delish.com
Jasmine Tea Marinated Pork
- 250 ml water
- 2 teaspoon jasmine tea I used Adagio Jasmine Chun Hao
- 25 g caster sugar
- 1 clove garlic
- pinch black pepper
- 1 teaspoon cornflour dissolved in 1 tablespoon cold water
- 25 ml olive oil
- 1 tablespoon balsamic vinegar
- 2 pork chops or pork loin
- Make a cup of tea with the tea and the water. Leave it to cool with the tea still in the water.
- Strain the tea leaves out and put 100ml of the tea in a saucepan with the sugar. Boil it until the sugar dissolves.
- Add the garlic and black pepper and lower the heat to a simmer. Simmer for just a couple of minutes then add the cornflour slowly, a little at a time and stir it to thicken.
- When it thickens take it off the heat and stir in the olive oil. Let it cool a little then add the balsamic vinegar. Taste it and add a little more if you want a stronger vinegar taste.
- When the marinade has completely cooled, put the pork in it to marinate, ideally the day before you plan to cook the pork.
- When you are ready to cook the pork, take it out of the marinade and cook under the grill for about 5 minutes on each side, depending on the thickness of the pork.
- Put the rest of the marinade in a small sauce pan and heat it up thoroughly. Serve the marinade as a sauce with the pork.
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Disclosure: I was sent a free sample of Adagio Jasmine Chun Hao tea.
I love tea, both to drink and in food but sometimes, only a cup of strong coffee can get me going! This looks different an interesting. I am always looking for ways to use tea in my cooking 🙂
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I love tea. All types of tea. While I enjoy coffee too, I couldn't drink coffee all day, so Chinese teas are great for something hot and mild.
I love the sound if this marinade, especially with the addition of ginger.
The only tea recipe I have made is Chinese tea eggs. This uses boiled eggs,tea, spice anise, cinnamon, soy sauce and sugar.