Pipikaula
Ingredients
3 pounds flanken-cut short ribs, cut into individual pieces (one bone for each piece)
½ cup soy sauce
3 tablespoons sugar (or honey)
6 cloves garlic, minced
2-inch knob of ginger, peeled and minced
Directions
In a big resealable plastic bag, combine the short ribs and marinade ingredients (the soy sauce, sugar, garlic, and ginger). Seal the bag and marinate overnight in the refrigerator.
Next day, turn the oven to 170F. Bake the marinated short rib pieces in a single layer for 6 hours. You want to bake it until it’s nearly (but not completely) dried. Aim for 75% dry. After this step, you can store the pipikaula in the fridge for up to three days before serving.
Once you’re ready to eat, bring the pipikaula to room temperature. Pan fry over medium-high heat for about 1-2 minutes on each side, until it’s the exterior is crisp. Serve with rice.
