Shortrib 'pekingduck style'

Name: Shortrib 'pekingduck style'
Ingredients: Shortrib; 1 puffed pineapple; 1 Yuzu juice; 2 Shallots; 10 g black sesame roasted; Yama Kyoto sauce; 400 ml Uchibori rice vinegar; 1 roasted sesame oil; 2 l Water; 1 Wasabi; 75 g Fresh ginger; 6 units.items Star anise; 8 Garlic cloves

The recipe 'Shortrib 'pekingduck style'' is made by Yama Foodservice.

Ingredients

Shortrib

1puffed pineapple

Yama Kyoto sauce

1Yuzu juice

2Shallots

10gblack sesame roasted

1roasted sesame oil

1Wasabi

400mlUchibori rice vinegar

2lWater

75gFresh ginger

6units.itemsStar anise

8Garlic cloves

Preparation

Bring all the ingredients for the cooking liquid to a boil.
Clean the shortrib and place it in the boiling cooking liquid, let it cook for 2-3 minutes.
Place the liquid and meat in a gastronorm tray or vacuum bag and cook for 6 hours at 75 degrees.
Remove the meat from the liquid and leave it uncovered in the refrigerator overnight.
For the pineapple salsa, place the whole pineapple in an oven at 180 degrees for 2 hours. Let cool and cut the flesh into equal pieces.
Mix the pineapple with the remaining ingredients for the pineapple salsa and keep cold until use.
Let the meat come to room temperature before frying or preheat in the oven.
Heat a generous amount of oil in a pan to 170 degrees and fry the shortrib fully submerged in the oil until crispy.
Serve the shortrib whole or boneless with the kyoto sauce and pineapple salsa.