On Jun 20, 9:22*am, "Jean B." > wrote:
>
> No. *I am aware of that (and can't achieve it here on my stove),
> but this is s bright flavor. Maybe I'll ask on the local chowhound.
>
One thing you might try is a bit of rice vinegar in the marinade for
the ground pork or stirred in near the end of the cooking (or both).
About a teaspoon, say, in lieu of rice wine or sherry. I do this now
and then when I want something a little "bright" or to add a little
subtle zing. -aem