Great Basting Sauce. I followed the recipe exactly (except I doubled it). I used it as a final baste on the "Rubbed and Grilled Pork Loin" recipe from this site. Just be careful it will burn fast on the grill with all that sugar. With all that ginger, it definitely puts an Asian twist to the flavor - so make sure that is what you want. Only negatives, its high in salt and sugar, but I don't think there is anything wrong with us low carb eaters enjoying this once in a while.
This is a really good recipe. Lots of people have their rub mixtures - this one is superior. I brined a 4 lb pork loin for 1 1/2 hours (in the fridge) then put the rub on and let it sit out for 30 min to get to room temp. I basted it right at the end with the "Rice Vinegar Basting Sauce" recipe from this site. Can't tell you about the cooking time because I ran out of gas right at the end and had to finish in the oven. My wife said it was the best pork I ever made. I did a few boneless chicken breasts exactly the same way (shorter cooking time, of course) for my guests who don't eat pork. These were also great.
5 Stars on Flavor, but 3 stars on preparation (in my opinion). To me, there was at least twice as much dressing as needed. Lucky for me I was using Bok Choy from the garden, so I went and picked another head. I used 2 large heads. My recommendation, in case you don't agree with me is to make this per the recipe, but start by only adding half the dressing and see what you think. For a variation, try seasoned rice vinegar instead of wine vinegar (I think its better this way). Also really good with part seasoned rice vinegar and part spicy South American pineapple vinegar.
High rating for the simple, easy, great tasting comfort food. Some said this was kind of plain, but I think that is what makes it a comfort food. I make it often for the Rescue Mission and those men probably don't want a bunch of different stuff in their food anyway. I usually use home made chicken stock, so I have to add quite a bit of salt for all that pasta (even with the Parmesan). I used smoked turkey (and smoked turkey stock) and it is awesome that way. I've sometimes added liquid smoke flavoring which is good too. Sure, it would be good with a can of baby peas, some mushrooms, garlic, shallots (would be great!), who knows, maybe even some cooked, sliced bacon. But, the simplicity of this recipe is one of the things that makes it so attractive. Next time I might try cooking for a shorter time as others have suggested, so that it is more soupy.
This is an excellent, simple recipe. I used a high-quality white cheddar cheese and you could tell the good cheese really made this recipe stand out. I think I might add some chopped ham next time I make it - kind of like a Hawaiian pizza.
This is a really great Okra dish. Awesome flavor. Small okra is the best. Mine were a bit bigger, so I cut them in half on a sharp diagonal. I kept the heat way up in the wok and got some blackening on some of the pieces. I followed the recipe, except I has some chili tepins, so I crushed about 6 of them and added to the stir fry. It is really good with a little heat. Use a chopped Serrano or Jalapeno if you don't have tepins.
Will make again 2-3 times a year. As many reviews, I too was concerned by the amount of vinegar . I used a 7 lb roast and the same amount of vinegar the recipe calls for. The vinegar taste was not too strong at all. Make sure you use apple cider vinegar not white vinegar. The other concern people have - yes it is VERY spicy. My family loves spicy food so we liked the recipe. But if this is not for you, you can use 1/3 to 1/2 as much as the peppers. I also added smoked salt. It does need that or liquid smoke.
