1947. Bold Year. Bold Beer.
Smoked Vindaloo Pork Ribs
by Chef Akshay Bhardwaj
Chef Akshay Bhardwaj continues to work on creating new dishes that push the boundaries of Indian cuisine.
Inspired by the Chef's fondness for barbecued ribs, this Smoked Vindaloo Pork Ribs dish was created using a unique marinade and smoking technique.
INgredients
Marination:
3 Tbsp Garlic
3 Tbsp Ginger
1 Tbsp Parsley
1 Tbsp Oregano
1 Tbsp Cilantro
2 Tbsp Salt
2 Tbsp White Sugar
1 Tbsp White Vinegar
1 Tbsp Vindaloo Paste (Recipe Below)
Vindaloo Paste:
50 g Kashmiri Red Chili Powder
10 g Whole Black Pepper
10 g Cloves, Whole
10 g Cumin Seed
10 g Coriander seed
1 Tbsp Red Onion, Julienne
1 Tbsp Oil
1 Tbsp Vinegar
Instructions
-
Create the marinade for the pork. Combine the ingredients listed under marination and marinate the pork overnight for 12-24 hours.
-
Create the Vindaloo Paste
- Heat oil in a pan and add black pepper, cloves, cumin, and coriander.
- Once the spices begin crackling, add onions and sautee until brown.
- Add red chili powder and vinegar, continue to cook until it comes to a boil
- Remove from stove, let it cool down and blend into a paste.
-
Cooking & Vacuum Sealing
- Cold smoke the slabs using even portions Hickory Chips and Charcoal for 1 hour
- Put the ribs in the oven at 350 degrees Fahrenheit for 50 minutes
- After it is is cooked cut the slab into 4 portions of 3 bones each. (Approximately 12 bones a slab)
- Cut into each piece (3 pieces per portion) and then vacuum seal with Honey Vindaloo Glaze (Recipe Below).
4. Pick Up:
- Before serving, drop vacuum sealed bag into 168 degree Sous Vide water bath for 12 minutes
Sautee blanched Sunchoke (16 pieces total for 4 servings) with a tadka of the following:
1. Heat 2 tablespoon Oil in a pan
2. Add 3 teaspoon Cumin seed and allow to crackle
3. Add 3 teaspoon Red Chili Powder and 3 teaspoon Turmeric powder before adding sunchoke.
4. Salt to Taste
Makes 4 ServingS
Chef Akshay bhardwaj
NEW YORK CITY, NY
Follow: @akshaycooks
Visit Chef Akshay's Restaurant:
Junoon
Executive chef of Michelin Star Junoon in NYC, Akshay was recently named one of Forbes 30 under 30. He continues to work on creating new dishes that push the boundaries of Indian cuisine. Akshay has also presented at the James Beard House in NYC.
Q: What is a new ingredient that you have experimented with in your cooking?
A: Huitlacoche. Provides a powerful umami flavor.
Q: What is your favorite ingredient to cook with?
A: Curry Leaves. Provides different flavor profiles and can use it in many different ways.
Q: What dish do you feel truly reflects your personality, passion and style of cooking?
A: Smoked Vindaloo Pork Ribs. I see the vindaloo spice rub (Indian Base) and then adding twists to make it my own. Presentation is what sets it apart.
Q: Where do you draw your inspiration from?
A: Seasonality and ideas from my travels
Q: Why do you think 1947 Beer pairs so well with your dishes?
A: The flavor profile of the beer just works so well with my dishes.
