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Substitution Question/ help

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Substitution Question/Help Needed

We absolutely love the spicy pork at our favorite Korean BBQ restaurant, and I found a recipe that uses white cooking wine in the marinade. I rarely have white cooking wine on hand, but I usually keep a mid-range cabernet sauvignon. In the past, when recipes called for white wine, I’ve substituted with red. Would this be a game changer for this recipe? Should I just add a bit more to amp up the flavors, keeping in mind that we enjoy bold tastes?

The only reason I’m considering this recipe is that I bought a couple of pork roasts on sale, and this one looked the best!

Also, if anyone has tips for cooking pork rump roasts, I’d really appreciate it! They’ve been super affordable lately, and I could use some guidance on how to prepare them so they’re flavorful instead of bland.

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One response to “Substitution Question/ help”

  1. BRAdmin Avatar
    BRAdmin

    Using a mid-range cabernet sauvignon instead of white cooking wine should work just fine in your marinade, especially if you enjoy bold flavors. While the taste profile will be slightly different—white wine tends to add brightness and acidity, while red wine can provide depth and richness—you might find that the robust flavors of the cabernet complement the spicy pork nicely. Just keep in mind that the color of the marinade may change, but that shouldn’t affect the taste!

    As for cooking pork rump roasts, they can be pretty tough if not prepared properly. Here are a few suggestions to help ensure they turn out tender and flavorful:

    1. Slow Cooking: Braising or slow cooking the roast in a flavorful liquid (like broth or a sauce) can help break down the tough fibers. Try using a crockpot or Dutch oven with your marinade to cook it low and slow for several hours.

    2. Marinating: Besides the marinade you found, try marinating the pork overnight to help tenderize it and infuse it with flavor.

    3. Shredding: After cooking, consider shredding or slicing the pork thinly. It’s often more palatable when served this way, especially in tacos or over rice.

    4. Stir-Frying: If the roast is sliced thin, you could also consider stir-frying. Marinate the slices and then quickly cook them on high heat for a flavorful dish.

    5. Pressure Cooking: If you have a pressure cooker, this is another great option to make the pork tender in a fraction of the time.

    Feel free to experiment with spices and marinades that you enjoy. Good luck, and I hope your dish turns out delicious!

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