Gran's Best

Heirlooms & Discoveries

Sriracha Syrup

November 15, 2016 Gran

This yummy syrup is part of a New York Times recipe for Kimchi Omelet.  I have found it an ideal sauce for pork.  It’s especially good with excellent barbecue, when an ordinary barbecue sauce might overwhelm the delicate smoked flavors of the meat.

½ cup rice vinegar

⅓ cup sugar

1 tablespoon sriracha hot sauce, more to taste

In a small pot set over medium heat, combine vinegar and sugar. Bring to a boil and simmer until syrup is reduced by about half, 6 to 8 minutes. Remove from heat and allow syrup to cool slightly. Stir in sriracha sauce.

Miscellaneous, Recipes

About Gran

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 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

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