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
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