Pork spare ribs are inexpensive in Sydney, a fraction of the cost of pork ribs. It is one of the most popular cuts of pork for Asian food, lovely when slow cooked in a rich salty, sweet and sour sauce.
Here is our dinner tonight – pork spare ribs braised in a soy sauce, red wine,sesame oil and vinegar, with a hint of ginger and cumin.
Recipe is as follows:
- 1kg pork spare ribs (or pork belly), cut to 2-3 inch pieces
- 1 cup of dark soy sauce (use gluten free soy sauce for a GF option)
- 1 cup of red wine
- 1 cup of apple cider vinegar (FODMAP diet) or balsamic vinegar (non FODMAP diet)
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 10 g ginger
- 1/2 tsp ground cumin
- salt to taste
- cooking oil
- some green shallot (scallion), sliced to garnish (FODMAP diet use the green part only), to garnish
- Sesame seeds, toasted, to garnish
- 1 tsp corn flour
- Bring a frying pan to hot temperature, add a little cooking oil and sliced ginger; brown pork spare ribs on both side; add dark soy sauce, red wine, vinegar, sugar, sesame oil, cumin; if the meat is not fully covered, add a little water.
- Cover the frying pan with a lid and bring to boil; simmer for approximately 60 minutes on low heat until the meat is juicy and tender; season with a little salt if desired.
- Transfer the meat to a clean dish, reserve the liquid.
- Mix the corn flour and a little water to form a thick mixture
- Bring the liquid to a slow boil in the frying pan; add the corn flour mixture and stir; the sauce should thicken very quickly; set aside to cool
- Bring some cooking oil to medium heat in a clean frying pan; pan fry the spare ribs lightly on both side to brown; transfer the meat to a serving plate; garnish with green shallot and sesame seeds.
- Serve the capsicum and sauce over the pork spare ribs, or on the side.