John vacuum-seals 2 boneless spare ribs with a marinade of lime juice, fish sauce, brown sugar, and spices and cooks it in the immersion circulator for about two hours at 135F. After this he grills it briefly on both sides to give the outside some char. I prepare a bed of baby kale, cilantro and mint along with some shallot rings. The cooked marinade and squeezes of the grilled orange and lime halves serve as a dressing.
Although the dish is pretty tasty, the 2 hour sous vide is just not long enough to make the pork tender. Next time we need a longer time at a higher temperature to break down the meat collagen or to cook the pork in the Instant Pot after browning it.