Tonight's Special: Korean Slow Cooked Pork Spare Ribs Ala Humba
This mouth watering special for tonight is created with love and patience. This recipe is a Filipino- Korean fusion showcasing Cebuano's love of Humba (Visayan version of Adobo). Pork has been braised for 3 hours to get those juices locked in and make the meat fall off the bone. This is best enjoyed with family and friends!
Ingredients:
1 kilo Pork spareribs
3-5 cloves Garlic
3 pcs Star Anise
3 tbsp light Soy Sauce
3 tbsp white wine
3 tbsp vinegar
1 tbsp Sriracha
2 tbsp sesame oil
2 tbsp sweet paprika
1/2 tsp cinnamon
1/2 tsp five spice
1 tbsp whole black pepper
1/2 tsp ground pepper
4 tbsp brown sugar
3 cups water
sesame seeds for garnish
How To:
1. Saute garlic and pork spare ribs in sesame oil until golden brown under medium heat.
2. Add paprika, cinnamon, sweet paprika, star anise, and five spice.
3. Add white wine, vinegar, and light soy sauce. Do not stir.
4. Simmer for 2 minutes.
5. Add water and bring to boil. Once it reached boiling point, lower down the heat.
6. Add sriracha and sugar.
7. Slow cook the spare ribs for 3 hrs until the meat is very tender. Add water as needed and stir occasionally.
8. Reduce the sauce until it reaches a thickened consistency.
9. Add sesame seeds for garnish. Serve while it's hot.