Ingredients

The following ingredients have 4 Servings
  • 2 racks brined pork ribs
  • 2 cobs of corn, halved
  • 60ml (4 tbsp) vegetable broth
  • 450g (1lb) potatoes, peeled and sliced
  • 2 limes
  • 5ml (1 tsp) yellow ají pepper paste
  • 15ml (1 tbsp) olive oil
  • Salt, to taste
  • 15ml (1 tbsp) mayonnaise
  • 15ml (1 tbsp) yellow ají pepper paste
  • 120ml (½ cup) mojo verde sauce
  • 10ml (2 tsp)  lime juice
  • 10ml (2 tsp) lemon juice
  • 5ml (1 tsp) of rice vinegar
  • 25ml (5 tsp)of Japanese soy sauce
  • 10ml (2 tsp) mirin
  • 250ml (1 cup) cooked sweetcorn kernels
  • Cilantro, for garnishing

Instruction

  • Soak the ribs 24 hours to remove the salt by changing the water occasionally.
  • Put them in a vacuum bag with a small piece of corn cob and 15ml (1 tbsp) of vegetable stock.
  • Seal the bag and cook for 16 hours at 75º C. Store in the fridge afterwards.
  • Boil the potatoes until just tender then mash until smooth. Set aside to cool.
  • When the potatoes are cold, add the lemon juice and yellow ají pepper paste.
  • Add the olive oil, season to taste, cover and put it in the fridge.
  • For the ponzu vinaigrette mix the lime and lemon juice, rice vinegar, soy sauce and mirin. Stir the the mojo and ponzu sauce together.
  • Mix the mayonnaise with the yellow pepper paste with a whisk.
  • Heat up the ribs to 65ºC and crumble the meat.
  • To serve use an aluminum kitchen mould/tian.
  • First place a layer of the mash and smear with yellow aji mayonnaise.
  • Now put a generous layer of rib filling on top.
  • To finish, add one more layer of mash.
  • Cover with Mojo-Ponzu sauce and decorate with a bit of crumbled rib and the corn cobs that were in the vacuum bag. Sprinkle with sweetcorn kernels and cilantro.