I did not have a desirable outcome. Here's what I did:
- Bag dipped in boiling water for one minute
- Cooked for approximately 12 hours at 135F to 138F. I used D Baldwin's guide for pork back ribs, i.e. 8-12 hours @130F for med-rare to 140F for Medium.
- Cast iron frying pan heated to midway on large burner.
- Lean side of meat (held down by heavy bacon press) cooked for 30 secs, browned nicely.
- Fatty side of meat not even enough to flatten. Bacon press didn't help. Very little browning after one minute. (In retrospect, this should have been longer).
This is a view of the lean side:
Made dipping sauce by throwing together some stuff. Here's what I thought it was:
-
1 1/2 Tablespoons toasted sesame oil
- 2 Tablespoons soy sauce
- 2 Tablespoons mirin, sweeted rice wine
- 2 teaspoons Five Spice
- 2 teaspoons boiled cider concentrate (from King Arthur Flour)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- Put in pyrex jar. To reduce liquid and meld flavours, nuke for about 3 minutes, but in 30 second spurts.
Here's what dinner looked with salad and sous vide baked beans:
Here's what it looked like inside:
While it looked okay, it was way too chewy. Inner fatty parts and connective tissue quite solid.
Getting right sized portions might be tough. The two pieces weighed 1.9 lbs,. approximately 15 oz each. My leftover waste and bone was 2.9 oz with the leftover (upper right) at 3.3 oz, so I ate about 9 oz and my husband about 8 oz.
What to do next time?
- Cook longer. I think I'll try 30 hours.
- Find a way to broil the fatty side longer. Maybe take a torch to it.
