Recipe by Chef Matias Palomo
Created for Dilmah Chefs & the Teamaker at Cape Weligama, Down South Sri Lanka in May 2014
800g pork ribs
1 cup Dilmah Caramel Tea
Clean the ribs, season it with bay leaf, salt, and pepper. Add onions.
Put everything into a sous-vide bag and cook it for 6 hours at 85 degrees C.
Cool down, remove the bones and portion the pork.
Cut the potatoes in ¼ and roast with oil and garlic.