Alex Guarnaschelli makes her Honey Vinegar Glaze over Cubed Pork Skewers, as seen on Food Network's The Kitchen, Season 30
Recipe courtesy of Alex Guarnaschelli

Honey Vinegar Glaze

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 to 6 servings
My father cooked Chinese food as a hobby and passion, so there was always this shelf in the pantry filled with soy sauce, sesame oil, dried mushrooms and black vinegar. The vinegar had such a rich flavor, like acid combined with a fortified wine and some rich earthy taste I never could put into words. I just knew I loved it. Make this glaze and store it in the fridge if you want. P.S. I don't peel ginger. I think grating with the skin on has more flavor and saves a step!



  1. In a medium saucepan, bring the honey to a simmer. When it starts to foam and turn light brown, pour in the black and red wine vinegars. Simmer over high heat for 1 to 2 minutes so the vinegars meld with the honey and reduce slightly. Remove from the heat and stir in the ginger.
  2. Use the glaze on pork, chicken or salmon. Brush the glaze on towards the end of the cooking process or drizzle over the fully cooked meat or fish of choice.