For the ribs:
  • 600 g of pork ribs
  • 300 ml of soy sauce
  • 500 ml of water
  • 3 cloves of garlic
  • 150 ml of rice vinegar
  • 1 bay leaf
  • 20 g of brown sugar
For the peppers:
  • 6-8 chargrilled piquillo peppers
  • 50 ml of cognac
  • 1 and a half cloves of garlic, sliced
  • 100 ml of oil
  • 20 ml of water
  • 30 g of butter


To start, prepare the vacuum bag with the pork ribs along with the liquids (vinegar, soy sauce, water) and the aromatics (bay leaf, sugar, garlic).

When all the ingredients are inside the bag, vacuum pack and cook at a low temperature in the SmartVide sous-vide cooker. Cook at 70ºC for 12 hours.  We recommend that you start this process the day before.

One and a half hours before the ribs are ready, preheat the oven to 160ºC. When the oven has reached the desired temperature, place the 6-8 piquillo peppers on a baking tray. This purpose of this process is to recover and enhance the chargrill aroma.

When the peppers have heated up and have browned slightly, leave them to rest.

In the meantime, place cold oil and some sliced garlic in a pan. When the garlic starts to brown, lower the heat and add the peppers one by one. When the peppers have caramelised on both sides, add the alcohol (cognac) and flambé. Then, remove from the heat and add the water along with the pepper juices from the baking tray.

Finally, thicken the sauce, stuff the peppers and place them in the oven for 5 minutes with some cubes of butter.

This low-temperature cooking technique with the SmartVide X cooker makes it possible, on one hand, to cook the product gently. Furthermore, it infuses each ingredient much better. It also makes it possible to maintain the properties of the products and obtain continuous quality.

Notes from the chef

Chargrilled piquillo pepper stuffed with Philippine adobo