I been grilling a lot and been marinading my meats in different sauces. One of the most frequent is a vietnamese inspired on based on fish sauce, sugar and lemon. The issue is I soak the meat (tonight it was pork chops) and the grill. I end up throwing the marinade away. Seems like such a waste. Is there somehintg I could do with it? Thought about reducing it to a thick sauce to serve with the chops but it might come out too salty/sweet.
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