Pork meat is very fatty, has a pronounced taste and aroma, so pay special attention to the choice of sauce.

Depending on how the meat is cooked, there are several types of sauces:

1. Broth-based;
2. Using dairy and fermented milk products;
3. On the basis of juice or puree from sour berries and fruits;
4. With tomato, vinegar and mustard.

Sometimes these ingredients are blended for a richer flavor.

• Roast pork

They use hot and cold sauces based on tomato puree, sour berries or fruits.

They can be spicy, sour, or sweet and sour. These sauces can balance the greasy taste and help with the digestion of heavy foods.

Avoid sauces that are too sweet and fatty, which upset digestion and make your stomach feel heavy.

• For stew

Choose rich, difficult to prepare sauces. Their taste should be bright, rich and spicy. Prepared on the basis of broth, red wine and spices.

• Boiled or baked pork

More delicate in taste. For such meat, a gravy based on cream, milk, sour cream and mustard is used, and to give the sauce a zest, salted capers or mushrooms are added to it.

We offer 16 recipes for pork sauces that will turn it into an exquisite delicacy.

Tomato

It goes well with pork fried in a pan.

• Tomato paste 300 g
• Water (chilled) 1/3 Art.
• Basil dry 2 tbsp l.
• Garlic 4 tooth.
• Salt, pepper to taste

Step by step cooking:

1. Stir in water and tomato paste in a bowl. You should get a consistency liquid sour cream.
2. Add some salt and pepper. You can sugar the mixture a little so that the sauce doesn't turn out too sour.
3. Pass the garlic through a press, add to the sauce along with the basil.
4. Mix the mixture thoroughly. Cover and refrigerate for two hours.

Garnish the prepared sauce with chopped fresh herbs.

Mustard honey

Goes well with oven-baked or steamed pork.

• Mustard 2 tbsp l.
• Honey 2 tbsp. l.
• Wine vinegar 1 tbsp l.
• Olive oil 2 tbsp l.

Step by step cooking:

1. Mix mustard and honey, add wine vinegar.
2. Gradually pour in olive oil (can be replaced with vegetable oil).
3. Mix thoroughly with a whisk to make it look like liquid mayonnaise.

The sauce is ready!

Orange

Goes well with boiled pork.

• Orange 1 pc.
• Lemon 1/2 pc.
• Olive oil 150 ml
• Granular mustard 3 tbsp. l.
• Salt ½ tsp.
• Pepper to taste
• Sesame seeds 30 g

Step by step cooking:

1. Squeeze orange and lemon juice into a bowl.
2. Mix with mustard and olive oil, add salt and pepper.
3. Beat the resulting mixture with a whisk (you can use a blender). Let the sauce thicken.
4. Decorate with sesame seeds.

Sweet and sour

For steamed pork.

• Cranberries 500 g
• Bulb onion 1 pc.
• Sugar 300 g
• Water 1 tbsp.
• Apple cider vinegar 9% 150 ml
• 1/4 teaspoon cinnamon
• Salt, pepper to taste

Step by step cooking:

1. Rinse the cranberries, cut the onions into small wedges.
2. Pour berries and onions into a container.
3. Add water and wait until it boils.
4. Cover the dish with a lid and simmer over low heat for about 10 minutes.
5. Beat the resulting mass with a blender.
6. Add vinegar and cinnamon. Season with salt and pepper.
7. Bring the sauce to a boil. Then simmer over low heat until you get a uniform consistency, similar to ketchup.

Lactic

• Milk 300 ml
• Bow 2 pcs.
• Flour 3 tbsp. l.
• Vegetable oil 3 tbsp. l.
• Spices to taste

Step by step cooking:

1. Take onion and cut into half rings, sauté in a pan until translucent.
2. Add flour and fry until golden brown.
3. Pour in milk gradually, stir gently so that there are no lumps. Bring to a boil and remove from heat.

Pour the sauce over the cooked meat.

Sour cream

To stew and fried meat.

• Fresh sour cream 100 g
• Mayonnaise 2 tbsp l.
• Garlic 3 tooth.
• Basil 1 tsp
• Salt, pepper to taste

Step by step cooking:

1. Pour sour cream into a bowl, mix with mayonnaise and squeeze garlic.
2. Season with salt and pepper, add basil.
3. The sauce is ready.

If you are not very fond of the taste of dry basil, replace it with dried oregano or dill.

Brown

Suitable for grilled pork.

• Bow 1 pc.
• Carrots 1 pc.
• Butter 30 g
• Flour 30 g
• Chicken bouillon 3 tbsp.
• Tomato paste 2 tbsp l.
• Bay fox 1 pc.
• Dried thyme 1/2 tsp
• Fresh parsley 1/2 bunch
• Black allspice peas. 7-8 pcs.

Step by step cooking:

1. To lay out Bay leaf, thyme, parsley and allspice peas in a small square piece of cheesecloth and tie the ends with a kitchen string. You can use a string to tie the spice bundle to the handle of the pot so the spices can be easily removed later.
2. Melt in a saucepan butter until it starts to foam.
3. Add diced onions and carrots and fry for a few minutes, until vegetables change color.
4. Add flour and stir until a thick mixture forms. Reduce heat and cook for about 7 minutes, until light brown in color.
5. Slowly add the broth and tomato paste to the gravy, whisking so that no lumps remain.
6. Bring to a boil, reduce heat, add a bundle of spices and simmer, stirring frequently, for 50 minutes, or until the total sauce has been reduced by about 1/3. Make sure that the sauce does not burn at the bottom of the pot.
7. Remove sauce from heat. To obtain a uniform consistency, strain the sauce through a sieve with a piece of cheesecloth laid on it.

Serve hot.

Cranberry

Pork with spaghetti.

• Cranberries 500 g
• Bow 1 pc.
• Sugar 300 g
• Apple cider vinegar 9% 150 ml
• Water 1 tbsp.
• Pinch of cinnamon
• Salt, pepper to taste

Step by step cooking:

1. Pour cranberries and finely chopped onions with a glass of water, bring to a boil.
2. Cover the pan with a lid and simmer the berries for 10 minutes over low heat.
3. Beat the mass with a blender, add Apple vinegar, salt, pepper and cinnamon.
4. Bring the sauce to a boil and cook over low heat until smooth.

The sauce should have the consistency of ketchup. Chill before serving.

Lingonberry

• Lingonberry 500 g
• Water 250 ml
• Sugar 150 g
• Cinnamon to taste
• Potato starch 1 tsp
• White dry wine 100 g

Step by step cooking:

1. Pour lingonberries with water and bring to a boil.
2. Add sugar and cinnamon, boil for 2-3 minutes.
3. From the berry mass, make mashed potatoes, chopping with a blender.
4. Pour wine into the resulting puree, boil.
5. Dilute starch in cold water(50-70 ml), pour into the sauce, mix thoroughly and quickly, remove from heat.

So that the sauce does not look like jelly, after adding starch, it does not need to be brought to a boil and, moreover, cooked.

Cherry

To pork with rice and pork steak.

• Cherries 100 g
• Sugar 1 tbsp. l.
• Cloves 2 pcs.
• Balsamic vinegar 1, 5 Art. l.

Step by step cooking:

1. Peel the cherries (you can use frozen ones).
2. Put the cherries in a saucepan, add water and boil until they become soft.
3. Rub the cherries through a sieve and put back on fire.
4. Add sugar, cloves, balsamic vinegar. Cook over low heat until thickened.

With apples

It goes well with baked or fried meat.

• Apples 2 pcs.
• Sugar 3 tbsp. l.
• Butter 50 g
• Balsamic vinegar 2 tbsp. l.
• Allspice peas 3 pcs.
• Black and red peppers 1 pinch each
• Cardamom pinch
• Cloves 3 pcs.

Step by step cooking:

1. Melt butter, add spices and sugar. Fry, stirring occasionally, until the sugar is completely dissolved.
2. Cut the apple into 4 pieces, remove the core, cut into small pieces.
3. When the mixture boils, add apples and pour in vinegar. Stir so that the apples are completely in the syrup. Simmer for about 10 minutes. The sauce should be thick and the apples should be soft and transparent.
4. Remove sauce from heat and let cool. Cover the saucepan with a lid and wrap with a blanket.

When the sauce has cooled, it should be transferred to a jar and stored in the refrigerator.

With prunes

• Bow 1 pc.
• Prunes 6 pcs.
• Jam 4 tbsp. l.
• Black pepper 2 tsp
• 1 tbsp butter l.
• 1/2 tbsp water

Step by step cooking:

1. Finely chop the onion and prunes.
2. Fry the onions, add the chopped prunes and continue cooking for about a minute, stirring occasionally.
3. Add jam and water, heat until the sauce thickens, add pepper.
4. Remove sauce from stove, add butter and stir.

Serve hot.

Pineapple

• Butter 50 g
• Fresh pineapple 1/2 pc.
• Onions 1 pc.
• Garlic 1-2 teeth.
• Wine vinegar 1 tbsp l.
• Cane sugar 1 tsp
• A pinch of salt
• Dried thyme to taste
• Cream 20% 150 ml

Step by step cooking:

1. Heat butter in a frying pan. Finely chop the onions and put in a frying pan, cook until transparent.
2. Add finely chopped garlic.
3. Slice a piece of pineapple small cubes and put in the pan. Add vinegar.
4. Add cane sugar.
5. Chop the remaining pineapple and put in a blender, pour in the cream, chop.
6. Pour the mixture into the skillet.
7. Add salt and thyme, simmer for 5-7 minutes.

Keep refrigerated. Serve warm, warm up before serving, as due to the presence of butter in the composition, pomegranate sauce freezes in the refrigerator and becomes covered with an oily crust.

Mushroom

• Mushrooms 100 g
• Bow 1 pc.
• Butter 30 g
• Meat broth 240 ml
• Water 2 tbsp. l.
• Corn starch 1 tbsp. l.

Step by step cooking:

1. Melt butter in a saucepan, add chopped onions and mushrooms.
2. Saute the mixture for 5 to 10 minutes, stirring occasionally, until the onions and mushrooms are tender.
3. Add, bring the mixture to a boil and cook for 5 minutes, stirring occasionally.
4. Thicken the gravy with water and cornstarch. Whisk the cornstarch and water in a bowl. When they are completely mixed, pour the mixture into the broth, whisking constantly so that there are no lumps. Bring the sauce to a boil again and cook for 1-2 minutes.

Serve hot sauce.

Bechamel sauce

Another name is “white” because of the color.

• Butter 80 g
• Flour 40 g
• Cream 20% 250 ml
• Salt, pepper to taste
• Meat broth 3-4 tbsp. l.
• Grated nutmeg taste

Step by step cooking:

1. In a small saucepan, melt butter over low heat, stirring occasionally, add flour so that there are no lumps.
2. Add cold broth and cream, season with salt and pepper. Increase heat slightly and, while stirring, bring to a boil.
3. You can add a pinch of grated nutmeg.

Bechamel is a thick sauce, therefore, as soon as it boils, you need to reduce the heat and, stirring continuously, let it thicken to the desired consistency.

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Sauces can rightfully be called a liquid seasoning. They are able to give a dish a completely new and unique taste, or they can ruin a completely tolerable dish. Many chefs keep the recipes for their most successful sauces in the strictest recipe. Even a small portion of the fragrant liquid miracle can whet your appetite or help improve stomach function in a matter of seconds.

Sauces are hot and cold, spicy, sweet, salty and sour. It is especially important to choose the right combination of ingredients for the meat. After all, when there is a good piece of meat and a little of the right sauce on the plate, what else does a true gourmet need? But how to choose a sauce for pork and prepare it correctly?

What sauces are best for pork

Sometimes even the most delicious piece of meat lacks some zest. By seasoning a piece of meat with sauce, you will get a real fireworks of taste in your mouth, and the food will bring true delight.

Pork meat is quite fatty, has a pronounced taste and aroma, so the choice of sauce should be given special attention. It should be with no less bright and pronounced taste.

Depending on how the pork is cooked, there are several types of sauces:

• broth-based;
• using dairy and fermented milk products;
• based on juice or puree from sour berries and fruits;
• using tomato, vinegar and mustard.

Sometimes these components are mixed together to obtain a richer flavor.

Cold and hot sauces based on tomato puree, sour berries or fruits are used for fried pork. They can be spicy, sour, or sweet and sour. These sauces can balance the greasy taste and help with the digestion of heavy foods. Avoid sauces that are too sweet and fatty, which will only disrupt digestion and contribute to heaviness in the stomach.

For stews, choose rich, complex sauces. Their taste should be bright, rich and spicy, just like meat. They are prepared on the basis of broth, red wine and spices.

Boiled or baked pork tastes more delicate, so do not fill it with a bright and rich sauce. For such meat, a gravy based on cream, milk, sour cream and mustard is used, and to give the sauce some zest, salted capers or mushrooms are added to it.

Basic rules for making pork sauces

As mentioned above, to a specific recipe pork meat suits your own sauce. Each preparation consists of three stages:

• preparation of ingredients;
• making sauce;
• infusion.

Each of these stages includes several more sub-items. Let's consider them specifically for each type of sauce.

Sauces in broth

To get a bright taste and aroma of the sauce, a concentrated broth is brewed first. Usually chicken or beef bones are used. To enhance the aroma, peeled onions and carrots are placed in the broth. To make the color of the liquid darker, the bones are fried or baked in the oven before this.

For cooking classic sauce the broth will also need flour and butter. It is they who give the desired consistency to the gravy. Red wine, onions, mustard, herbs such as rosemary and marjoram are added to this sauce.

For the preparation of thinner, but saturated sauces, flour and oil are not added, the liquid acquires a thicker state through a long evaporation.

Creamy sauces

The basis cream sauces also serves broth, milk, cream or sour cream. For their preparation, flour is initially fried, diluting it with milk, sour cream or cream. The thickness of the sauce is adjusted with a light broth.

You can add a handful of fried porcini mushrooms to such a sauce and serve it with baked pork boiled pork.

Berry and fruit sauces

This sauce is based on berry juice or fruit puree. They are also quite time consuming to prepare, as they require several stages of preparation of the main ingredient. Depending on the recipe, the berries are washed, peeled, boiled, ground, evaporated.

But such sauces can be prepared for future use, making immediately a large number of and rolling in sterile jars.

The subtleties of cooking pork sauces

So that there are no incidents in cooking, and the sauce turned out as it should, take note of a few tips from experienced chefs:

1. Simmer the sauce over low heat, stirring constantly. The process is certainly long, but this way you avoid unnecessary burning, especially when it comes to fruit sauces.
2. If you want to thicken the gravy with flour, be sure to toast it with a little bit of any fat. Raw flour will give the sauce the flavor and consistency of a paste.
3. To avoid lumps in the flour-added sauce, dilute it with salty liquid, pouring in a small stream.
4. When choosing wine for the sauce, do not skimp and take the one that you would love to drink.
5. Herbs and spices are placed at the very end of the preparation of the gravy. So they will not have time to lose their taste and aroma.

How to choose pork sauce in the store

There is no need to make sauces at home these days. Large supermarket chains and even small shops offer a huge selection of varieties of any sauces. For pork, you will find not only ordinary ketchup or Krasnodar sauce, but also all kinds of adjika, tkemali, barbecue and others. In addition to known ingredients, there may be ingredients previously unknown to you. They are mostly found in Korean or Chinese sauces.

To avoid getting yourself into a mess with your choice of pork sauce, pay attention to the following:

1. Package. As attractive as ketchup or soft-wrapped sauce and price is, bypass it. Quality sauce will always be in glass jar or bottle. The lid on tomato sauces should be metal and not emit cotton when pressed. This indicates the tightness of the packaging.
2. Label. Be sure to read the composition. V good sauce there should be no flavoring, dye, modified starch and other thickeners. Allowed content of vinegar or citric acid.
3. Appearance. Pay attention to the color and consistency. Tomato sauce should be moderately thick, if soy sauce is liquid.

Homemade pork sauces recipes

But no commercial food can match the health and taste of homemade sauces. Here are some simple recipes, but very mouth-watering sauces to pork.

Tomato BBQ

Ingredients:

• 300 gr. tomato paste good quality;
• 1/3 cup cold boiled water
• 2 tablespoons dry oregano
• 2 tablespoons dry basil
• 4 cloves of garlic;
• salt, pepper, sugar to taste.

Step-by-step cooking recipe:

1. In a small bowl, combine the tomato paste with the water until it becomes runny. Depending on the thickness of the paste, less or more water may be needed.
2. Season with salt and pepper and add a little sugar to soften excess acid. Add loose herbs and squeeze the garlic through a press.
3. Stir, cover and refrigerate for a couple of hours to infuse.

You can add fresh herbs or pieces to the finished sauce bell pepper... It goes perfectly with fried pork, pork sausages, barbecue and boiled pork.

Mustard-honey sauce for a quick hand

You will need:

• 2 tablespoons of mustard
• 1 tablespoon honey
• 1 tablespoon wine vinegar
• 5 tablespoons of olive or vegetable oil.

Preparation:
Mix all ingredients together with a whisk. The sauce should take on the consistency of liquid mayonnaise. It prepares very quickly and will be appropriate for both fried and boiled pork.

Hot sour sauce for future use

Ingredients:

• 500 gr. cherries or dogwood;
• 1⁄4 hot pepper pod;
• 50 gr. garlic;
• 0.5 tablespoons of salt;
• 50 gr. Sahara;
• dried herbs to taste.

Preparation:

1. Wash and peel the berries.
2. Beat all the ingredients with a blender or twist in a meat grinder.
3. Simmer the mixture over low heat for 30 minutes after boiling. Stir occasionally.

By proportionally increasing the amount of ingredients, you can prepare the sauce for future use by rolling it into hot sterilized jars.

Pork in sauce... Pork in sauce is a very satisfying and incredibly nutritious dish. Various sauces help to give pork dishes a unique taste and delicious aroma, and it does not matter in what form the pork is served - fried, boiled, stewed or baked. Dishes from this meat go well with soy-sour cream, oyster, honey, spicy, wine, white, tomato-sour cream sauce as well as the popular teriyaki sauce.

Pork is especially good in any form with honey sauce - such dishes can always boast of an amazing taste and wonderful aroma. The honey sauce served with pork should not be too thick, and it should contain a moderate amount of spices. Honey can be taken of any kind, the most important thing is that its density is not too high (too thick product can be made more liquid with a water bath). In addition to honey, all kinds of spices, aromatic spices, citrus juices, strong alcohol, soy sauce, and fresh garlic, ginger root and mustard. Fresh lemon juice, vinegar, as well as mustard or soy sauce are great for softening meat fibers - using them makes any dish much softer and much juicier. Pork in honey sauce you can bake, fry in a skillet or stew - in all cases it turns out great! And as a side dish for such meat, you can use dishes from potatoes or cereals, herbs, as well as salted or fresh vegetables.

As for the pork, which is planned to be served with sauces, it is best to cut it into medium-sized slices for frying or stewing, and usually ribs are baked either large pieces pork pulp. If pork is cooked in a sleeve or foil and you really want it to turn out ruddy, then it is recommended to cut the “clothes” in which it is baked about ten minutes before the end of cooking, and the edges of this “clothes” must be spread apart. And before placing the meat in the sleeve, it is necessary to make several punctures in its upper part - this is necessary so that the sleeve does not burst from the steam accumulated inside it, and also so that the meat does not turn out to be overdried. In this case, only the top is pierced - if you make punctures at the bottom, then the juice flowing out of the meat will also lead to overdrying of the finished food.

You should not add salt to pork if soy tincture is included in the sauce served to it - it contains enough salt to feed the cooked meat with it.

Real chefs insist that every dish must be finished and served properly. In no case should any details be overlooked, without which food can be simply delicious, but not masterpiece. This article will focus on pork sauces, because it so happens that many serve meat, forgetting about the sauce, with which the dish will become much more successful. The pork has a distinct flavor and a soft texture, and with the help of the sauce, all this is emphasized and made more expressive.

With the help of a properly selected sauce, you can add spice to an undersalted dish, make overdried meat more tender, common dish turn into original and unusual. Pork goes well with many ingredients, so there is a huge amount of suitable recipes... Pork sauce is not necessarily a gravy made from cream, broth, or tomato paste. For real gourmets, there are recipes such as tangerine sauce, for example. So, don't limit yourself to the classic variations, and don't be afraid to experiment and serve the meat with a different sauces each time.

Kiwi pork sauce

This original sauce has a pleasant sour taste and an appetizing emerald color. It will decorate any pork dish, even the most uncomplicated one. If you are looking for barbecue sauces, then the best selection can be found.

Ingredients:

• kiwi - 2 pcs.
• onion - 1 pc.
• lemon - 0.5 pcs.
• sugar - 2 tsp. spoons
• olive oil - 1 tbsp. spoon
• honey - 0.5 teaspoon spoons
• pepper and salt - 3 g or more

Lightly fry the chopped onion in olive oil, cook until light golden in color. Squeeze juice from lemon, cut kiwi into pieces, mix with onions and spices, beat until homogeneous mass on a blender.

Berry sauce

The aromatic red berry sauce is a great addition to pork. With its help, you can easily diversify the usual menu, make it brighter and more unusual. This sauce not only adds spice to the meat, but also promotes better digestion. Any red berries are suitable for cooking: cranberries, lingonberries, red currants, cherries.

Take:

• berries - 1 glass
• cognac - 3 table. spoons
• orange - 1 pc.
• cloves - 0.5 teaspoon spoons
• sugar - 1 tbsp. spoon
• ground ginger - 5 g

We put the berries in a small saucepan, add the grated orange zest, season with ginger and cloves, fill with orange juice. Bring the sauce to a boil, add brandy and sugar, mix everything in a blender, cool and keep in the refrigerator for a few more hours.

Pork tomato sauce

This sauce is a classic of the genre and is ideal for pork dishes. We especially recommend shading the taste of pork ribs with it.

Components:

• tomato paste - 3 tbsp. spoons
• wine vinegar - 30 ml
• soy sauce - 1 table. spoon
• onion - 1 pc.
• sugar - 1 tbsp. spoon
• paprika - 5 g
• mustard - 2 tbsp. spoons
• garlic - 3 cloves
• honey - 2 tsp
• a mixture of peppers and salt - to taste
• vegetable oil - 1 tbsp. spoon

Fry chopped onion and garlic in oil until lightly transparent, add paprika, salt and pepper. Separately combine soy sauce with wine vinegar, mustard, sugar and honey. Pour this mass over the onion fry, simmer over low heat until thickened for about 7 minutes.

Spicy mustard sauce for pork

Components:

• mustard beans - 1 table. spoon
• hot mustard - 2 tsp
• lemon juice - 1 table. spoon
• grape vinegar - 5 ml
• garlic - 3 cloves
• dill and parsley - 5 g each
• honey - 1 tsp

We combine two types of mustard, pour in all the liquid components: lemon juice, vinegar and honey. Finely chop the garlic and herbs, add to the mustard mass and mix well. We also recommend that you pay attention to which will make the fast food dish original and unique.

Original tangerine pork sauce

For fans of experiments and original dishes, we advise you to cook spicy sauce from tangerines, which turns out to be very bright and tasty.

Required products:

• tangerines - 3 pcs.
• lemon juice - 2 tablespoons. spoons
• curry - 1 tsp spoon
• raw yolks - 2 pcs.
• butter - 20 g
• mustard, salt and pepper - 0.5 tsp each
• sugar - 5 g

Mix tangerine juice with lemon juice, add curry, mustard, sugar, pepper and salt. Heat in a water bath, add butter and whipped yolks, bring the sauce, stirring constantly, to the desired consistency.

Ginger sauce

The ginger sauce not only goes well with pork, but is also quick to cook, which greatly increases its popularity.

Ingredients:

• ginger root - 50 g
• olive oil - 4 tablespoons. spoons
• apple cider vinegar - 15 ml
• balsamic vinegar - 15 ml
• pepper and salt to taste
• crushed coriander - 1 table. spoon

Three grated ginger, fill it with vinegar, season with salt, pepper and coriander. Pour in olive oil and beat with a whisk or fork.

Sweet and sour apple sauce for pork dishes

If you want to complement the pork with unusual flavoring notes, then this sauce is what you need. Unusual taste and the simplicity of preparation will win you over.

Take:

• sweet and sour apples - 3 pcs.
• lime - 0.5 pcs.
• granulated sugar - 3-4 tbsp. spoons
• pepper mixture - 0.5 tsp
• cinnamon - 1 stick
• ground cloves - 2 g

Cut apples into slices, boil with sugar in a little water. After boiling, add cinnamon, simmer for 10 minutes, turn them into puree. Then add spices and lime juice, beat again with a blender.

Pork sauce is fragrant and delicious gravy that will not only enrich the taste meat dish and will make it more interesting, but also surprise the guests. The variety of sauces knows no boundaries, and the list of ingredients depends only on your imagination. Cook for health according to the proposed recipes and do not forget to make your own edits and adjustments.