Char Siu Pork Loin Ribs & Sri Lankan Slawwith Mango Vinaigrette


Tom Martillotti, the fourth-place winner of the 2019 International Sous Vide Day Tastemakers contest, shares his recipe with Sous-Vide magazine.


“This dish is inspired by my travels throughout Asia.  The region’s cuisine has a way of building complex flavors from simple ingredients and using sous vide takes these dishes to an undeniable new level. I’ve been so encouraged by the results of taking these classic recipes and applying a modern cooking technique like sous vide, that I’ve even been adding these dishes to menus I offer through  I hope to showcase exactly what sous vide can do, even to recipes that have been dutifully passed down through the generations.  When I found out I placed in this competition, I was ecstatic, and it has inspired me to incorporate sous vide in to more of my recipes.  The positive response in the Sous Vide Tastemakers competition has definitely spurred me to add this recipe to my Asian Tasting menu.”      

-Tom Marillotti


Char Siu Marinade & Glaze:

1 rack baby back ribs
4 Tbsp molasses
4 Tbsp hoisin sauce
4 Tbsp Shaoxing cooking wine
6 Tbsp honey
1 Tbsp chili paste
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp dark soy sauce
1 tsp red fermented bean curd
4 garlic cloves
2 inches peeled fresh ginger, thinly sliced
2 tsp Chinese 5 spice powder
Kosher salt, to taste
Freshly cracked black pepper, to taste
2 Tbsp fresh chives
2 Tbsp sesame seeds
3 scallions, thinly sliced

Mango Vinaigrette:

¼ C tahini
¼ C coconut milk
1 mango, flesh removed and chopped
2 Tbsp honey
2 Tbsp white wine vinegar
1 ½ Tbsp Dijon mustard
1 Tbsp lime juice
1 Tbsp palm sugar, or to taste
¼ tsp Kosher salt
⅛ tsp black pepper
¼ C olive oil
Water, to thin
¼ C cilantro, chopped fine

Sri Lankan Cole Salw:

3 C Savoy cabbage, thinly shredded
1 C red cabbage, thinly shredded
½ C carrots, julienned
2 scallions, thinly sliced
2 radishes, julienned
2 Tbsp sesame seeds
½ C roasted cashews, chopped fine



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Food processor


Prepping time: 20 minutes / Cooking time: 5-10 minutes (excludes marinating and sous vide cooking time)


4 servings


For the Char Siu Ribs and Marinade:

  1. Slice the ribs into 3-rib portions, and season generously with kosher salt and black pepper.
  2. Add 2 tablespoons of the honey and all other ingredients to a food processor and pulse smooth.
  3. Remove ¼ of marinade, add remaining 4 tablespoons of honey, and reserve as glaze.
  4. Marinate the ribs in remaining marinade for at least two hours.
  5. Place the ribs, along with the marinade, in sous vide pouches, and cook sous vide at 158°F (70°C) for 20-22 hours.
  6. Once the cooking process is complete, debone the ribs, roughly chop meat, toss with reserved glaze, and broil for three to four minutes to caramelize the glaze.

For the Mango Vinaigrette:

  1. In a food processor, pulse the first 10 ingredients until smooth.
  2. With the motor running, drizzle in the olive oil slowly. Thin the dressing with water until you’ve reached a desired consistency.
  3. Whisk in the chopped fresh cilantro. Reserve vinaigrette.

For the Sri Lankan Cole Slaw:

  1. Toss all ingredients with the reserved the mango vinaigrette.
  2. Top the slaw with the Char Siu pork, and garnish with sesame seeds, scallions, and chives. If desired, serve with hot rice on the side.

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