Eastington@Paddington

Thermomix/ Cookidoo recipe

Time consuming but worth it.

Spice rub overnight: raw sugar, salt, mustard powder, paprika, smoked paprika, fresh ginger, chilli flakes, all spice and black pepper.

Then baked in the oven.

Glaze (made in Thermomix):

• onion, garlic, ginger, EVOO
• ketchup, bourbon (The Real McCoy), organic apple cider vinegar, raw sugar, soy sauce, honey, and S & P

Finish cooking with the glaze added. Cooking under alfoil did not produce a “caramelisation” per the recipe even after doubling the time from 15m to 30m. 10m under the grill helped.

Delicious! the pork was tender, and even better the next day, so perhaps longer and slower cooking would produce falling off the bone

Served on baby cos lettuce which you could put a rib into and keep your fingers relatively clean. It paired well.

Version 2 & 3

Cooked at 65C for 8 hours it was pink and more tender, but still needed more time.

Tried at 65C for 10 hours it was better still.