Crispy Char Sui Pork Ribs | Recipe by sousvidetools.com

Crispy Char Sui Pork Ribs

Crispy Char Sui Pork Ribs Recipes Crispy, Char, Sui, Pork, Ribs, easy, buffet, main course, sousvide, chinese, asian, english, western
  • COOK TIME: 8 Hours
  • PREP TIME: 20 Minutes
  • DIFFICULTY: Easy
  • SERVES: 4

Ingredients

  • 100mls of soy sauce
  • 90g runny honey
  • 2tsp sesame oil
  • 60g oyster sauce
  • 75g ketchup
  • 30g miso paste
  • 1 ½ tbsp. Chinese five spice
  • 70g grated ginger
  • 1 chopped red chilli
  • 1 tsp garlic powder
  • 2-star anise
  • 2 cloves
  • 75mls of water
  • 1 tbsp. roasted coriander seeds
  • Zest of 1 orange
  • Zest of 1 lime
  • 2 x 8 bone racks of pork ribs
  • 60g soft brown sugar
  • 1 ½ tsp. salt

Method

  1. Set the water bath to 78 degrees
  2. In a large saucepan, place all the ingredients, except the racks of pork and bring the sauce pan up to the boil then slowly simmer for 1 hour. Set aside to cool
  3. In a high-speed blender, blend the sauce until smooth.
  4. Place the pork ribs in a large vacuum pouch with the spice marinade and seal. Place in a water bath or circulator for 8 hours. When the ribs are cooked remove from pouch and place the liquid in pan and reduce by half to create a sticky glaze.
  5. Cut the racks into individual pork ribs, in a hot oven at 220C basting every 5 minutes with the marinade.

Chef’s Tip:

Serve with pan charred spring onions, fresh coriander and chilli

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