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Sichuan-Cantonese Pork Spare Ribs

malcolm.mccaffery

Based partly off the ChefSteps "Kung Pao Ribs" recipe, but modified the glaze, instead of using the Korean chili paste, instead incorporating a Char Siu type marinade (light soy / rice wine / brown sugar / yellow bean sauce / hoi sin / honey ), with the Sichuan peppercorns adding a nice kick. In any case the Sous Vide + Deep Frying method for ribs works pretty well...

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bkeene12

Cool recipe- I didn't even know CS had a Kung Pao. I am going to sous vide some chicken thighs and use @Brendan_Lee_56950 technique to fry them up and then slather them in that sauce. I think I will get pretty close to General Tsu's...

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