Combi F-180 Operations Instructions download pdf (Page 22)

Asian-Style Pork Ribs

These sweet and savoury ribs are delicious on their own

but they are also the filling for our pork buns in the next recipe.

Active Time: 10 minutes Total Time: Overnight plus 2 hours 10 minutes

Makes: 4 entrée or 6 appetizer servings

1 cup (250 ml) hoisin sauce

½ cup (125 ml) soy sauce, low-sodium

1 tablespoon (15 ml) yuzu juice* or fresh lime juice

1 tablespoon (15 ml) mirin

1 tablespoon (15 ml) fish sauce

1 one- to two-inch (2.5 cm to 5.0 cm) piece of ginger,

peeled and halved

2 garlic cloves, peeled

½ cup (125 ml) packed light brown sugar

¼ cup (250 ml) grapeseed oil

1 rack bone-in pork ribs [about 3 pounds (1.5 kg)], cut into

individual ribs

Put all ingredients except ribs in the jar of a blender in the order listed.

Blend on high until completely homogenous.

2. Put ribs in a stainless steel bowl and coat completely with the marinade.

Cover the bowl tightly with plastic wrap and chill in the refrigerator

overnight.

3. Take the meat from the refrigerator and remove as much marinade from

each individual rib as possible. Fit the ribs in a single layer on the baking

pan and put in the oven with the rack in the middle rack position. Set the

oven to Bake Steam at 350°F (180°C) for 60 minutes. When time expires,

reset to 225°F (110°C) for an additional hour on Bake Steam.

4. Remove the ribs from the oven and serve.

*Yuzu is a Japanese citrus fruit that is quite sour. Yuzu juice can be found at

Japanese grocery stores or gourmet shops.

Nutritional information per rib:

Calories 365 (51% from fat) • carb. 24g • pro. 21g • fat 21g • sat. fat 6g

• chol. 72mg • sod. 944mg • calc. 34mg • fiber 0g

Steamed Pork Buns

These delicate breads are a classic dim sum component and

have quickly become a favourite in our test kitchen.

Active Time: 1 hour 25 minutes Total Time: 3 hours 25 minutes

Makes 16 buns

1 recipe Asian-Style Pork Ribs, cooled

1 teaspoon (5 ml) active dry yeast

¼ cup (60 ml) granulated sugar, divided

⁄3

cups (325 ml) warm water [105–110°F (40.5°C–43.3°C)], divided

3 cups (750 ml) unbleached, all-purpose flour, plus more as needed

¼ teaspoon (1 ml) baking soda

1 tablespoon (15 ml) canola oil

1. Remove meat from ribs and shred well. Keep refrigerated until ready to use.

If desired, reserve any juices from the ribs after baking to moisten meat

before filling.

2. Mix yeast with a pinch of the sugar and stir into

⁄3

cup (75 ml) of the warm

water. Let stand 5 minutes until foamy.

3. In a large stainless steel bowl combine the flour, remaining sugar and the

baking soda. Stir to mix and make a small well in the center.

4. Add the remaining water to the yeast mixture and slowly pour it into the

flour, using one hand to pour while the other mixes the dough. If the dough

appears too wet, add more flour, 1 tablespoon (15 ml) at a time until the

dough starts to come together. Add the oil and use your hands to work the

dough until well combined.

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Combi F-180 Operations Instructions Page 22

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