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Greg's spare ribs sous vide
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Work in progress

This is a dish that I started on 25 January 2021. It will evolve if it's successful.

Ingredients

This was what I cooked on 25 January 2021. See the discussion for planned changes.

For two people

quantity       ingredient       step
50 g       hoisin sauce
30 g       dark soya sauce      
30 g       granulated sugar      
30 g       tablespoons honey      
20 g       vinegar      
15 g       fermented bean paste      
5 g       sesame oil      
11 g       garlic      
5 g       ginger      
5 g       five-spice powder      
3 g       salt      
0.5 g       pepper      
750 g       pork ribs      

Preparation

Finely divide ginger, garlic and pepper. Mix the ingredients, spread over ribs and seal into a sous-vide bag:


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Diary entry for Monday, 25 January 2021 Complete exposure details

 
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Cook at 70° for about 24 hours. Cool down and then grill for about 5 minutes in an “air fryer”.


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Cut and serve:


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Discussion

The recipe above was too sweet and not aromatic enough for my liking. Next time I plan to completely remove sugar and honey, which may prove to be too much, and double or more things like five spice powder.


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