Some may argue that cherry red food coloring, MSG and high fructose corn syrup are integral parts of Chinese-American Sweet and Sour Pork, but I don't see any need for these ingredients in my food. That's why I created this reboot of the pagoda boxed classic, relying on the tart complexity of black vinegar to impart a natural sweetness and umami in the absence of processed additives. You can read more and check out the full recipe over at PBS Food.
Black Vinegar Pork
All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want to share this recipe just share the link rather than the whole recipe.