Brined Pork with Green Mustard and Pickled Apples Dish

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

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