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.