THE CAPITOL KEMPINSKI HOTEL, Singapore

Preparation

Angelica BBQ Sauce
1. Place parchment paper on a tray and spread shiro miso evenly on the paper. Bake it in the oven at 180°C until brown and blend it with Japanese BBQ sauce in a thermomix until it reaches a smooth consistency. Set the mixture aside after.

2. Pour sake and mirin in a pot and bring it to a boil.

3. Add sliced dang gui, gula melaka, caster sugar and miso mix into the pot and bring it to a boil. Let it simmer until it reaches a thicker consistency.

4. Strain the dang gui and put the sauce aside.

Pork Brine
1. Put diced yellow onions, crushed garlic, peppercorn, fine salt and water in a pot and bring it to boil.

2. Chop the pork rib into individual pieces and pack it with the brine stock.

3. Sous vide at 83°C for 12 hours.
*Placing the food in a plastic pouch and cooking it in a water bath at low temperature

Plating
1. Grill the pork ribs over the coal and glaze with angelica BBQ sauce.

2. Garnish with grilled watermelon, grilled ku chye flower and extra Angelica BBQ sauce.