Recipe by Maito
This is a yummy tangy sauce that I adapted from a Wolfgang Puck recipe using pork, but it can also be used for chicken or beef, or as a marinade.
Top Review by Baby Kato
Wow, I loved this simple to make sauce Maito. It was quick and easy to throw together and tastes amazing. Made exactly as written and wouldn't change a thing. I did thicken it with a little cold water and cornstarch as recommended and strained it. The sauce is a lovely dark color, is sweet, tart and tangy. It was simply perfect drizzled over spicy pork kebobs. I can't wait to try it later in the week on a roasted tenderloin. Thanks so much for sharing this lovely recipe, which has made it's way into my Best of Cookbook for 2015. Kudos to you my dear.
- 1⁄8 teaspoon cayenne
- 3 garlic cloves, minced
- 1 tablespoon ginger, chopped
- 3 green onions, sliced
- 1 cup pomegranate juice
- 1⁄4 cup rice wine vinegar
- 1 tablespoon tamarind paste (I use tamarind concentrate)
- 3 tablespoons brown sugar
- 1 tablespoon coriander seed
- 2 tablespoons soy sauce
- cornstarch (optional)
Directions See How It's Made
- Toast coriander seeds on the stovetop over medium high heat in a dry pan until fragrant.
- Remove coriander seeds from pan and cool slightly. Place in a ziploc bag and crush coarsely with a rubber mallet or drinking glass.
- Combine all ingredients in a saucepot and reduce to a thick sauce-like consistency. Cornstarch (mixed into a little cold water) may be added toward the end and simmered to further thicken the sauce.
- Strain, if desired (optional), and serve with grilled or baked chicken, pork or beef.