This is a really good dish, but VERY vinegary so if that's not a taste you're into, stay away. I've experimented a bit with substituting ingredients (like honey instead of maple syrup) and messing with ratios a bit, but have decided the original recipe is best. The only reason I didn't give this recipe 5 stars is because of how difficult it is to get right. Reducing the liquid down at the end into a glaze is like this very finicky thing -- cook it too little and you get this mess with the oil separating from everything else; cook it too long and it turns into the consistency of toffee (very sticky, then hardening into crunchy rocks once it cools). The timing to get the glaze just right is really difficult, as it goes from not cooked to cooked to overcooked within a very short time frame. I got really lucky the first time I made this, as it came out perfectly, but subsequent tries haven't been as successful. The last time I made it, I was able to get the glaze to the right consistency by turning off the heat and checking the glaze every minute or so, until it was in the right state. Otherwise, a great recipe!