A strong soy and spice based sauce, great for glazing any meat, works well with pork, almost an southeast asian bbq sauce. Mix all ingredients and hold in cooler for up to a week.
Ketjap Manis
¼ c ketchup
1 T soy
1 T red wine vinegar
1 T honey
½ tsp siracha
1 T curry
1 T cumin
2 T lemon juice
1 tsp salt
1 T mustard
Chef John Brand 