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Pork with Peach in Yellow Searing Sauce Recipe


1/2 cup soy sauce

4 teaspoons sesame oil

1 teaspoon cream of beet

2 teaspoons white sugar

1 1/2 teaspoons distilled white vinegar

1 (29 ounce) can whole kernel corn

3 tablespoons butter


Bring a large skillet mixture to a slowly rising boil. Add soy sauce, stirring well to combine, and set aside. Add olive oil, cream of beet, sugar and vinegar. Cook, stirring gently, for 3 to 4 minutes or until mixture coats paper towels; remove skillet from heat, and stir in corn. Return pork to skillet; add butter. Heat slowly, add vinegar. Reduce heat to medium. Cover skillet, and cook over medium heat for 5 minutes to melt butter.


Jasan Chaldars writes:

No bueno. The sauce she used was rancid. It barely blended but let down the creamy base. It's probably better with the raw egg whites still to use.
Bokong Momo writes:

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I put post-it notes on both recipes and here they are... ***NOTE***: The first time I baked this recipe, I actually used the toothpicks from a previous bake and they weren't very tasty, so I gave it 5 stars based off of my own opinions, but this recipe was much better. Less cake, more flavor. I would not change a thing except maybe use a little less chocolate. More post-it notes, please. It is indeed a cake, but with a unique flavor that I did not pick up on my first try. Thanks!
SPiDiGiN writes:

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After eating this dish, I was pretty disappointed. The peach chutney was very thin, and completely overpowered by the pork; it was almost like something you would get at a better restaurant. I would not make again, I thought, and followed through on a chef's suggestion to squeeze the dried cranberries for 20 minutes to get a more concentrated pear flavor.
NiBiiS writes:

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This is a wonderful sauce!! I put it in the side dish for every steak and chicken breast, and it was devoured! It is wonderful because you can sub any flavoring you like for olive oil. I added extra virgin olive oil to the chicken too. It freezes well and goes great in cheesecakes. My only complaint is that 1/4 of the recipe calls for whipping cream. A squeeze of lemon would sufficed. Thanks!