Ingredients per serve


Pork Ribs


  1. Pork Ribs

    • Combine KNORR Chinese Honey Soy Sauce with KNORR Intense Flavours Umami, miso paste and 200 ml of water and pour over pork ribs. Marinate for 1 hour. 
    • Drain ribs. Cook sous vide at 74 degree Celsius for 12 hours.
  2. Glaze

    • Once the ribs are cooked sous vide, drain the juices from the bag into a pan and reduce for 5 minutes. 
    • Brush ribs with the reduced glaze. Char-grill until golden brown.
  3. To Serve

    • Divide the ribs into portions. Serve with pickled wakame, sweet potato chips and green beans.
  4. Tip

    • It’s best to use yellow miso in this dish as it’s less salty and more subtle than red miso. Wakame is a finely shredded seaweed, usually pickled and can be found at Asian supermarkets or seafood stockists.