If you lack for foodie friends, you might not have heard all about sriracha, a pan-Asian chili sauce that’s potent but not too spicy. One blogger suggests a quick tweak that makes it more mellow and perfect for meat flavoring.
Ed Schneider writes in at Mark Bittman’s New York Times blog with this finding:
… If you add some Worcestershire sauce you get the world’s best condiment for breaded pork cutlets or other crisp, rich, greasy things. It’s kind of like tonkatsu sauce, but spicy and not as sweet.
I tried this out recently, adding a teaspoon or two to about an eighth of a cup of sriracha, and the results made for a seriously flavorful topping for a quick dinner of pork chops yanked from the freezer. Sriracha can be found in most grocery stores’ international aisles, and if you don’t have some, you owe it to yourself to pick some up.
More on Sriracha [Bitten Blog/NYTimes]