Culinary

Brined Pork with Green Mustard and Pickled Apples Dish

Name: Brined Pork with Green Mustard and Pickled Apples
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 L Water; 100 Grams Salt; 100 Grams Honey; 0.25 Cup TEALEAVES Nutcracker Loose Leaf Tea; 1 Arbol Chili; 4 Cloves; 4 Allspice (whole); 1 Tbsp. Fennel Seeds; 0.5 Tsp. Black Peppercorns; 1 L Ice Water; 1 Bunch Green Mustard; 3 Grams Salt; 10 mL Banyuls Vinegar; 30 Grams TEALEAVES Nutcracker Loose Leaf Tea; 130 Grams AP Flour; 0.25 Tsp. Salt; 2 Large Eggs; 30 mL Milk; 20 Grams TEALEAVES Nutcracker Loose Leaf Tea; 125 mL Water; 125 mL Apple Cider Vinegar; 12 Grams Honey; 12 Grams Salt; 1 Green Apple (melon-balled)

COOKING WITH TEA

Brined Pork with Green Mustard and Pickled Apples

An imaginative and whimsical take on the classic combination of pork and apples, carefully smoking the Nutcracker tea creates a nutty, savory palate, enhancing the flavor of the spaetzle and the dish overall.

Featuring the Nutcracker tea in every element of his dish, The Palace Hotel’s Executive Sous Chef Marck Banagan immediately thought of pairing apples, pork and mustard with the holiday tea.

[[ recipeID=recipe-8kqhri7yy, title=Brined Pork with Green Mustard and Pickled Apples ]]

Notes from Marck Banagan, Executive Sous Chef at The Palace Hotel San Francisco:

“ I wanted to let the tea ‘sing’ on its own, and use a bit of spice to enhance it – give it a little heat here, a little sweetness there, just to balance it all together.”

Tea in Recipe

BLACK TEA

Featured Products

TEAWARE

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Brined Pork with Green Mustard and Pickled Apples

“Letting the pork brine slowly over time enhances the rich, nutty flavor and aroma of the Nutcracker tea, and the warmth of the spices. I left the pork to brine for 12 hours, allowing it to do its own natural osmosis and absorb all the flavors – you wouldn’t achieve the same flavor profile otherwise. I’ve tried adding more tea and leaving it to brine for less time, 4 hours, but it didn’t achieve an as desirable result: less flavor and tenderness.” - Marck Banagan, Executive Sous Chef at The Palace Hotel San Francisco