Vietnamese Pork Ribs
A variation on a wonderful recipe by Luke Nguyen for grilled pork chops. These come out very tender. If you like more chew, you might try 12 hours instead of 20.
Author
Stacey Mark
Prep Time: 00:30
Recipe Time: 20:00
Temperature :
140F / 60C
Ingredients
- 2 1/2 lbs country style boneless pork ribs
- 1/4 cup oyster sauce
- 1/4 cup fish sauce
- 1 tbsp honey
- 1 tbsp sugar
- 1 stalk lemongrass, chopped
- 1 clove garlic, minced
- 4-6 scallions, chopped
- 2 Thai/bird’s eye chilies, minced
- Handful cilantro, for garnish
Directions
- Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC
- Place pork in large sous vide pouch.
- In a small bowl, mix all remaining ingredients. Pour marinade over pork and seal pouch.
- Place pouch in a preheated water bath for 20 hours for extremely tender ribs (less time if you like the ribs with some chew). Remove ribs from pouch. Ribs will be pink inside.
- When sous vide is complete, pour marinade into a small saucepan. Bring to a boil, strain off solids and return marinade to pan. Reduce heat to medium and continue to cook until marinade is reduced by half or more. Skim off any impurities.
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- Baste ribs with marinade using a pastry or BBQ brush.
- Grill or convection broil ribs on a wire rack until brown and slightly charred on edges. Turn and baste until all sides are nicely browned.
- Serve with sticky rice topped with pickled julienned vegetables, (e.g., carrots, cucumber, daikon radish and jicama) and cilantro.