Recipe detail

Pork Low-Cooking Garlic Pork Rib Crisp

17. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Pork

Cuisine: Chinese

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Program steps

  • Preheating:
  • 85 °C

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1
Steaming
time icon Termination by time
time icon 06:00 hh:mm
probe icon 70 °C
ventilator icon 80 %
ventilator icon 
2
Combination
30 %
time icon Termination by time
time icon 05:00 mm:ss
probe icon 230 °C
ventilator icon 90 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
pork ribs 2 kg

seasoning recipe

Name Value Unit
garlic oil 100 ml
minced garlic 30 g
garlic crisp 50 g
rice wine 50 ml
ginger juice 30 ml
onion juice 30 ml
monosodium glutamate 10 g
bay leaf 5 g
vegetable oil 300 ml
cornstarch 100 g

Nutrition and allergens

Allergens:
Minerals: Cu, Mg, P
Vitamins: A, C, D, E, K

Nutritional value of one portion Value
Energy 730.8 kJ
Carbohydrate 12.9 g
Fat 62.3 g
Protein 30.9 g
Water 0 g

Directions

The first stage
Ribs (3cm) with rice wine to remove fishy smell, marinated with onion and ginger juice, garlic oil, minced garlic, salt, white pepper, etc., refrigerated in vacuum for 12 hours
Use stainless steel iron net to lay it flat, do not stack the vacuum bags, and let it loosen at 70°C for 12 hours

second stage
After Shufei is finished, take it out and wipe off the dry water, keep the surface of the ribs dry, add oil and cornstarch to grasp the thin paste
Put the ribs on the frying pan, evenly and flatly do not stack, the air convection is heated evenly
Roasted at high temperature for a short time, golden and crispy on the outside, soft and tender in the center, sprinkle with crispy garlic and serve on a serving plate

Recommended accessories

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