This is a recipe that I first cooked on 24 November
2019, using an air fryer. A year later I tried a different
approach with sous-vide cooking. I wasn't as happy with that one. Then, on 12 February 2023 I tried a combination of the two, and it's almost good. The recipe
below is a “next time” recipe.
Ingredients
quantity
ingredient
step
64 g
hoi sin sauce
1
20 g
tomato sauce (“ketchup”)
1
30 g
soya sauce (“kicap asin”)
1
10 g
dark soya sauce (“kicap manis”)
1
30 g
honey
1
30 g
rice wine
1
20 g
lemon juice
1
16 g
grated ginger
1
2.4 g
five spice powder
1
15 g
garlic
1
800 g
pork spare ribs
2
Mix the marinade, cut the ribs into individual pieces, and marinate at room temperature
for 2 hours.
Seal into a sous-vide bag and cook at 68° for 36 hours. See Discussion below.
Allow to cool, then place the ribs in an air fryer (the “hair dryer”) and grill at 230°
for 5 minutes.
Boil up the marinade and add a cornflour/water mix to thicken. Serve with the ribs.
Gradually I'm finding that this dish isn't interesting enough. But one of the things that
has proven difficult is the choice of cooking temperature. At 70° the meat falls off the
bones, but on 12 February 2023 I found it a little fibrous. So on 4 June 2023 I cooked them at 65°. And they didn't fall off the bone any more. “Next
time” should be 68°.
