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the article does not tell anything about what the sauce is. As I cook and research numerous Asian cuisines, I would be hard pressed to tell you which "pork sauce" this was because so many Asian cuisines have a sauce to go with pork and then again it depends on the preparation. The article honestly
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It seems like
Shallot Pork Sauce doesn't really have much to do with what the Pork Sauce article is talking about (the article says it has a "blood-like texture"?) so I don't know about moving it. I think someone should just start from scratch at
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Condiment that is supposedly "one of the world's popular side sauces, on the same level as soy sauce and ketchup", but with no sources to back it up. A google search finds no direct hits for "Pork Sauce". Fails
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just seems like a vague, poorly written stub. As a food historian, the mention of its importance compared to ketchup is annoying as well as
American/English ketchup has its roots in Asian fish sauces.--
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using your reference. I don't really see a need for a disambiguation page either, as there isn't really anything to disambiguate between (the article is already orphaned), but maybe it would be useful.
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Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a
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The following discussion is an archived debate of the proposed deletion of the article below.
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per nom. Article created by an inexperienced user or
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list of Food and drink-related deletion discussions
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