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Jasmine Smoked Ribs with Black Vinegar and Traditional Tea Sauce
Jasmine Smoked Ribs with Black Vinegar and Traditional Tea Sauce

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Ingredients

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Muối ướp sườn

Ướp sườn heo

  • Pork ribs 1000.0 g
  • Salt 80.0 g
  • Filtered water 300.0 ml
  • Liquid Smoke 1.0 g
  • Sir Thomas Lipton Earl Grey 25x2g 2.0 cu
  • Dried jasmine flowers 20.0 g
  • Unsalted butter 10.0 g
  • Shortening 40.0 g
  • Medical gauze 1.0 pack

Sốt dấm đen

Mì trộn Red Mala

  • Egg Noodles 300.0 g
  • Aromatic chicken oil 20.0 g
  • Dark Soy Sauce 5.0 g
  • Chili Paste 8.0 g

Dầu cà chua

  • Scallions 100.0 g
  • Sichuan pepper 4.0 g
  • Cooking Oil 150.0 g
  • Tomato paste 30.0 g
  • Annatto Seed Oil 50.0 g

Sườn xông khói hoa nhài sốt dấm đen cổ trà

  • Pumpkin seeds 30.0 g
  • Pine nut 30.0 g
  • Dried tangerine peel 20.0 g
  • Garnish flowers 20.0 g

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Preparation

  1. Muối ướp sườn

    • Mix thoroughly to combine and create the seasoning salt rub.

  2. Ướp sườn heo

    • Prep all ingredients.
    • Cut ribs into 10cm slabs; trim tendons/fat, wash, and drain.
    • Dissolve seasonings in water to brine ribs for 4h. Drain, roast at 220°C for 6 mins, then cool.
    • Wrap ribs in gauze, apply tea seasoning, vacuum-seal, and sous-vide at 62°C for 18h. Blast-chill for 4h.
    • Remove gauze and portion.
    • Reheat for service, brush with black vinegar glaze, and serve with tangerine peel bean mix.

  3. Sốt dấm đen

    • Prep all ingredients.
    • Boil water, longans, vinegar, bay leaf, and fried garlic for 5 mins.
    • Remove bay leaf and blend the mixture until smooth.
    • Add remaining seasonings and simmer over low heat for 5 mins.
    • Strain through a fine sieve to remove solids. Take 250g of sauce, blend with xanthan gum to thicken, and keep hot.

  4. Mì trộn Red Mala

    • Prep all ingredients.
    • Soak noodles for 30 mins, then boil until tender with aromatic chicken fat.
    • Strain noodles, toss with mala base and black vinegar sauce. Portion and keep warm.

  5. Dầu cà chua

    • Fry onions until golden, then add toasted Sichuan peppercorns.
    • Simmer with tomato paste, strain smooth, and add annatto oil to lock in color.

  6. Sườn xông khói hoa nhài sốt dấm đen cổ trà

    • Plate, garnish, and serve.