I prepared this tonight from the same Williams-Sonoma recipe. For my taste, it was much too sweet -- almost like candied ginger pork. Cut the sugar in half, use one-third the amount of ginger, and you probably have an interesting entree. Perhaps I was expecting something a little more savory and a little less sugary.
Okay anonymous,I agree you are right. For the record, I used un-refined cane sugar, which is not as icky as refined sugar. Maybe that's why I liked it and it wasn't syrupy sweet.
As for the ginger, I would have used twice as much. I didn't taste the heat.
I prepared this tonight from the same
ReplyDeleteWilliams-Sonoma recipe. For my taste,
it was much too sweet -- almost like
candied ginger pork. Cut the sugar in
half, use one-third the amount of
ginger, and you probably have an interesting
entree. Perhaps I was expecting something
a little more savory and a little less sugary.
Wow. A comment!
ReplyDeleteOkay anonymous,I agree you are right. For the record, I used un-refined cane sugar, which is not as icky as refined sugar. Maybe that's why I liked it and it wasn't syrupy sweet.
As for the ginger, I would have used twice as much. I didn't taste the heat.