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Sauce of Power

This sour, salty, herby sauce with a ridiculous name originally came about as the perfect thing for dipping exploded pork rinds into. You know, those airy puffs of pig skin that can be found in Asian supermarkets. If you don’t think it’s a good idea to eat too many of them I would advise you not to make this sauce.


Since then we can found it is also delicious with all manner of porky delights, such as ribs, as well as peeled prawns and just about anything in need of a little livening up, or something rich that needs some sour to cut through it.


3 tbsp Maggi sauce

2 tbsp apple cider vinegar

5g (small handful) coriander leaves, minced

5g (small handful) mint leaves, minced

20g or 2 spring onions, minced

1 small red bird’s eye chilli, finely sliced

1 small green bird’s eye chilli, finely sliced

1/8 tsp white pepper, finely ground


Stir all the ingredients together in a dipping bowl and taste. Add some water or vegetable stock if you find the sauce a little intense. Use immediately. 

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