Via @John_Barlow_LS9, comes a recipe by @PepeSolla, a Michelin starred chef and owner of the eponymous Casa Solla, the former a great writer on all things Spanish (but most especially Galicia, as witnessed by his excellent “Everything But the Squeal: A Year of Pigging Out in Northern Spain“).
It’s just 3 steps to eating heaven…
1.Take ibérico pork ribs (quantity is entirely up to you), a bay leaf, some crushed fresh garlic, some chicken stock, a little olive oil and a pinch of Szechuan pepper & seal in a sous-vide bag
2. Cook in the water bath for 11 hours at exactly 70°C.
3. Bone ribs, then pan-fry, briefly, to toast the skin.
And then? Then grasshopper, you just eat them. John described his experience thus:
“… they make you cry when you eat them. They are about the best thing I have ever tasted.”
Or if this process seems just a little too easy for you, then you can always follow the more involved version by J. Kenji Lopez-Alt guru of all things sous-vide at The Food Lab — whose photo I’ve used above. Pretty damn sure either will be the bomb though.
Me? I’m off to get some Mangalitsa ribs; I’d pitch them against ibérico any day. I’ll keep you posted.