Reduce Vinegar Taste
When cooking my pork butt recently I messed up with the ingredients.
I added too much vinegar to my pork butt and I want to know how to reduce the vinegar taste so that it is OK to eat. Please help.
Vinegar or acetic acid as it is otherwise known is sour to the tastebuds and as with all acids, it effect is relative to the concentration of it in water.
So the first way to reduce the flavor of the vinegar is to dilute it, in effect make a gravy. For your pork butt this will mean shredding the meat and warming it through in the gravy (or indeed a barbecue sauce).
Whether it's a Chinese flavor or a barbecue flavor, the standard way to balance the sourness of vinegar is with something sweet so when making your gravy (or sauce) look for some sweet ingredients.
You'll need to keep tasting to know when you've got the balance right and you can do it in a number of ways:-
- A sprinkling of sugar
- Try syrup
- Or why not use honey?
To maintain that barbecue flavor then the traditional ingredient that's already packed with sugar is tomato ketchup so you might want to start
with this. Get the consistency that you are looking for, taste and if you need to further balance the sweetness then add some (brown) sugar
So to pull all this together.
- Shred your pork butt
- Add something sweet to balance the sourness of the vinegar
- When the balance is good, dilute (if necessary) to make a rich sauce
You should now have a mix of pork in a rich viscous sauce that's perfect to use as sandwich filling.
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