Description
Author: Michelle Minnaar
Ingredients
Units
Scale
- 2 racks brined pork ribs
- 2 cobs of corn, halved
- 60ml (4 tbsp) vegetable broth
- 450g (1lb) potatoes, peeled and sliced
- 2 limes
- 5ml (1 tsp) yellow ají pepper paste
- 15ml (1 tbsp) olive oil
- Salt, to taste
- 15ml (1 tbsp) mayonnaise
- 15ml (1 tbsp) yellow ají pepper paste
- 120ml (1/2 cup) mojo verde sauce
- 10ml (2 tsp) lime juice
- 10ml (2 tsp) lemon juice
- 5ml (1 tsp) of rice vinegar
- 25ml (5 tsp)of Japanese soy sauce
- 10ml (2 tsp) mirin
- 250ml (1 cup) cooked sweetcorn kernels
- Cilantro, for garnishing
Instructions
- Soak the ribs 24 hours to remove the salt by changing the water occasionally.
- Put them in a vacuum bag with a small piece of corn cob and 15ml (1 tbsp) of vegetable stock.
- Seal the bag and cook for 16 hours at 75º C. Store in the fridge afterwards.
- Boil the potatoes until just tender then mash until smooth. Set aside to cool.
- When the potatoes are cold, add the lemon juice and yellow ají pepper paste.
- Add the olive oil, season to taste, cover and put it in the fridge.
- For the ponzu vinaigrette mix the lime and lemon juice, rice vinegar, soy sauce and mirin. Stir the the mojo and ponzu sauce together.
- Mix the mayonnaise with the yellow pepper paste with a whisk.
- Heat up the ribs to 65ºC and crumble the meat.
- To serve use an aluminum kitchen mould/tian.
- First place a layer of the mash and smear with yellow aji mayonnaise.
- Now put a generous layer of rib filling on top.
- To finish, add one more layer of mash.
- Cover with Mojo-Ponzu sauce and decorate with a bit of crumbled rib and the corn cobs that were in the vacuum bag. Sprinkle with sweetcorn kernels and cilantro.
Notes
- If you are gluten intolerant use tamari instead of the soy sauce
- Prep Time: 30 minutes
- Cook Time: 16 hours
- Category: Dinner
- Method: Sous Vide
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 376
- Sugar: 5.8 g
- Sodium: 762 mg
- Fat: 20.2 g
- Saturated Fat: 2.9 g
- Carbohydrates: 42.7 g
- Fiber: 6.5 g
- Protein: 9.3 g
- Cholesterol: 6 mg