aem wrote:
> 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

Yes, adding acid at the end is the "magical" way to get that bright
taste. Citrus works for the same reason but sometimes you don't want the
citrus taste.