Pork spare ribs slow-cooked in a rich salty, sweet and sour sauce with sesame oil and a hint of ginger and cumin.
- 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
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 10 g ginger
- 1/2 tsp ground cumin
- salt to taste
- cooking oil
- some sliced green shallot (scallion) to garnish (Use the green part only for a FODMAP option), to garnish
- Sesame seeds, toasted, to garnish
- 1 tsp corn flour, mixed with 1 tbsp of water
- Bring a deep 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 and salt; 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; transfer the meat to a clean dish
- Drain the liquid through a sieve, return the liquid to a clean sauce pan.
- Bring the liquid to a slow boil; add the corn flour mixture and stir; the sauce should thicken very quickly; if the gravy is too thick, add some water; remove from heat and set aside
- Heat up a griddle or grill ; pan fry the spare ribs lightly on both side to brown; transfer the meat to a serving plate; pour over the gravy and garnish with green shallot and sesame seeds.