Wayne wrote:

> do you think the mojito sauce would work well with pork? I will use
> chicken the first time, but I'm curious about trying pork.

I'm fairly certain that it would work with pork (as I wrote in response to
Luiza). The big question in my mind is whether it would work well with LEAN
pork. Whenever I get around to trying it, I think I'll omit the browning
step and braise pork chops in the sauce, keeping it low and slow. Or maybe
ultra-fast, cutting the pork into cubes, stir-frying them, and adding the
sauce at the end. I just don't want to toughen the pork.

It'll be a while before I make that experiment; my fridge is full of other
fixin's. I'll be making country ribs with cabbage tonight. I'm not fond of
caraway, so the dish will contain pork, cabbage, apple cider, cider vinegar,
onions, brown sugar, and paprika. I'll stir some heavy cream in towards the
end. I'm not sure what I'll have with it, probably buttered radishes and
hot tea.

Bob