Black Vinegar Pork

Black Vinegar Glazed Pork

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.

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  • Oui, Chef

    Totally drool-worthy, well done!

  • Jessica Webb

    this looks delicious! Could you share with me the Japanese name for black vinegar so I can attempt to find it at a local market?

    • Marc Matsumoto

      Hi Jessica, black vinegar is not a Japanese ingredient. Do a search on Google for it and you can find photos of different brands sold in the US.

      • Jessica Webb

        I live in Japan, that’s why I was asking.

        • Marc Matsumoto

          Ah, sorry about that. I’m not sure if you’ll find it there, but black vinegar would be “kuro zu”.

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