Mike vs Jeff – Sous Vide Challenge – Pork Ribs with black beans sauce
Author: Jeff Kang
Recipe type: Main
Cuisine: Chinese
- 1.5 lb of pork spare rib
- ¼ cup of soy sauce
- 2 tbsp of rice wine
- 2 tbsp of water
- ½ tbsp of sesame oil
- ½ tbsp of sugar
- 2 cloves of garlic minced
- 1 red Thai chili
- ½ cup of water
- 2 tbsp of starch
- 1 tbsp of oil
- ¼ cup of fermented black beans
- ½ tbsp of sugar
- 3 branches of Chinese broccoli
- “Living water run” the pork rib - put in a pot of cold water and slowly bring to approx. 150F
- Prepare a ziploc bag, mix soy sauce, rice wine, water, sesame oil and sugar evenly in the bag
- Add the pork rib into the bag.
- Squeeze out air as much as possible, seal the ziploc back
- Keep in the refrigerator for at least 3 hrs.
- Prepare the Sous Vide set
- Set the water temp to be 70C/158F for 3 hrs, put the ziploc bag in
- Remove the bag from the water, remove the pork rib and set it aside. Keep the juice for gravy making
- Mince garlic, black beans and Thai chili
- heat up a pan at medium heat, add a tbsp of oil
- Add ingredients and stir fry for 30 sec
- Add the gravy to the pan
- Mix the water with starch
- Once it’s boiling, add the water/starch mixture to the boiling pan, mix well
- Once the mixture turn translucent and thicken. gravy is ready
- Boil a pot of water, cook the Chinese broccoli for 3 min
- Plate the dish
Recipe by It's My Dish at https://itsmydish.com/mike-vs-jeff-pork-ribs-black-beans-sauce/
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