I don't have any honey for my Chinese pork marinade. Do you think agave nectar or maple syrup will caramelize in the same way? And have the same glazing properties?
Merrill is a co-founder of Food52.
I would probably go with the maple syrup.
Thanks! I'll let you know how it works.. I used slightly less than was called for as I was worried about the strong maple flavours being overpowering.
I think either would work but you need less agave than honey as well.
You can substitute agave equally for honey
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