Recipe by Chef Matias Palomo
Created for Dilmah Chefs & the Teamaker at Cape Weligama, Down South Sri Lanka in May 2014 

Serves: 8


800g pork ribs
400g onions
4cloves garlic
Bay leaf
1 cup Dilmah Caramel Tea
100g sugar
200g vinegar

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.