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Doubled recipe and tripled sauce - sooooo glad I did! What a delightful recipe for our 20 degree night last night! Served with fluffy Basmati rice after a starter bowl of hot & sour soup. Guess I was feeling the need for black vinegar. I'm using the sauce for pork and beef meatballs to take to a surprise birthday party tomorrow - crockpot deliciousness. Would do the pork again (I used country style ribs, aka sliced shoulder) but I figure meatballs are generally easier to eat. Anyway, thanks for a perfectly balanced recipe that handles expansion with aplomb.

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Buster's friend January 25, 2014
Noble House Black Vinegar Pork