Sweet and Sour Chile Sauce
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Appears in Cook's Illustrated November/December 2014
Serve with our Crispy Slow-Roasted Pork Belly.
WHY THIS RECIPE WORKS
We started with pantry staples—sugar and vinegar—to create the base of the sauce, then added heat from Thai chiles and plenty of garlic for punch. Finally, a bit of salt sharpens the flavors. Boiling the mixture for a few minutes causes it ...