This is a recipe I've been making for a long time. It's a firm family favorite.If you want to make a lot, cut the pork up into 200 to 300 g pieces and cook them all at once. If you're worried that a piece of pork didn't cook through properly, cut it in the middle after you're done. If it looks raw, heat through again. It won't affect the flavor. For 2 servings. Recipe by Soraten mama

I found leftover yuzu tea in the fridge, so I used it instead of sugar.Even non-Japanese people who were not used to Japanese cooking liked it.It's a lot of work, but if you simmer down the sauce at the end, the meat will turn nice brown and the flavour will get absorbed well.Pressure cookers can prepare really soft meat in a short time so they're quite handy. If you don't have a pressure cooker, you can simmer these for a long time in a regular pot. Recipe by Miss piggy

You could use marmalade instead of yuzu tea

My sister-in-law taught me this recipe.I've been making this for more than a decade now, since it's so easy and delicious.You can make this with pork belly or thigh, but I recommend using shoulder loin for best results.Don't mistake back loin with shoulder loin!Eat it on the day you make it! For 3 to 4 servings. Recipe by Country maam

This is one of the recipes I came up with while I was creating recipes that use black tea as an ingredient.You can eat this right away. Or, you can put the sliced pork with the sauce into a Ziploc bag and refrigerate overnight. The flavors will soak in even more. Recipe by Sabao

Whenever I have a lot of yuzu, I always preserve it this way.If you sterilize the storage jars by boiling them for 10 to 15 minutes, you can keep the ponzu sauce or yuzu tea for 2 months. After boiling the jars, leave them to air dry on clean kitchen towels. Recipe by pogue

When I couldn't get domestic lemons, I decided to use the yuzu tea that I had in my fridge instead!They look nice if you use residual heat to finish up the cooking! Recipe by Ganbaru mama

I always drink hot tea by dissolving store bought jam, homemade dark brown sugar and ginger jam in hot water, but I thought that it would sure be convenient if the tea and ginger were mixed to begin with, so I made this. It has a nice sweet yet not not too sweet taste.Adjust the microwaving time based on the type of material and size of the container you use.(Tip: The mixture may boil over if you use a container that is too small. I used a 12x20cm silicone microwave steamer.) Recipe by Hokkori-no

This black tea simmered pork is my mother's recipe.I phoned her and wrote down the instructions and tried it out. I uploaded it here to record it for myself.Try wrapping the pork with the marinade in lettuce leaves with kimchi and mayonnaise. You can also use it instead of char siu pork, and in bentos too.Stored in a closed plastic container in the refrigerator, it lasts for at least 3 days. If you cut it up into small pieces and leave it in the marinade it gets salty, so I recommend just slicing off what you need each time! For 1 block of pork. Recipe by Dummy69

I received a ton of yuzu, and wanted an easy way to use them up.Since I wanted to simplify the process, I squeezed the yuzu over the cup, but for those who want to avoid seeds in their cup, squeeze into a separate cup before adding. Recipe by Minaichigo

Yuzu has properties to help aid digestion and cures hangovers.While the yuzu peel warms the body, the juice cools it.So this has ginger, which warms you up.Eating ginger helps digestion too, so this makes me happy after eating too much.The sweetness is made by the same net weight of yuzu peel and juice. Honey moisturizes the body during the dry winter seasons, acts as a barrier against viruses and sickness, so you may want to include it. However, if you don't have any, you can just use sugar!If it's not sweet, once you've made the yuzu tea, you can add honey.And please add yuzu juice as well. Recipe by Noritama@kusuimun

In Autumn, we get a lot of yuzu in my parents' garden and we make yuzu tea every year.Jam hardens more than you think when it's cool. So remove from heat when you think it is still a bit runny. (I simmered it for more than 30 minutes and it turned solid hard later.)Put the leftover pith and pips in a gauze sachet and enjoy a yuzu bath♪. For 3 small pots. Recipe by som