Easy sauce for pork (or alternatives…)

At a glance

Preparation time: 5 minutes

Cooking time: 5 minutes

Throwing together a sauce does not need to be an epic task. It does not need to be particularly complicated. It does not need to be difficult or require any special skills.

Indeed, this easy sauce is so easy, the only real skills required are the ability to stir and keep an eye on a pot because brown sugar is involved. You don’t want to burn this to a carbonised toffee.

This sauce takes literally five minutes – it’s that quick and easy. It’s effective because all the ingredients pack a real flavour punch. And using garlic granules means you don’t need to wash up a garlic crusher and the sauce stays smooth.

It can be served as clear sauce, brushed on baked pork or beef steaks as a glaze in the last five minutes of cooking, or a couple of tablespoons of cornflour can be whisked in if you prefer a thicker sauce. It can even work as a salad dressing. You might want to start making this easy sauce in industrial quantities and bottling it.

I served the clear version on oven-baked pork steaks last night but there’s no reason why it wouldn’t work on pork belly, beef steaks, lamb chops, fish, cauliflower steaks, there are so many possibilities.

Ingredients

200ml stock (I used chicken stock but any stock will do)

1 tablespoon Worcestershire sauce

Chilli powder to taste

1 tablespoon ground ginger

1 tablespoon garlic granules

1 teaspoon allspice

2 tablespoons vinegar (I used white wine vinegar but any will do)

3 tablespoons brown sugar

2 tablespoons cornflour, if you want a thicker sauce rather than a clear sauce

Instructions

  1. Put all ingredients apart from the brown sugar and cornflour into a pot and mix on the stove over a medium heat.
  2. Once the ingredients are well mixed, add the cornflour if you want to thicken the sauce. Stir in well. If you prefer a clear sauce or want to use this sauce as a glaze or salad dressing
  3. Add the brown sugar and stir over the heat until it’s dissolved. Remove from heat and serve right away, unless you’re using it as a salad dressing, in which case you might want to let it cool down first.