Black Vinegar Pork

Hi! I'm Marc, and I want to teach you some basic techniques while giving you the confidence and inspiration to cook without recipes too!

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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.

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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