Wiki143:Articles for deletion/Pork Sauce

The following discussion is an archived debate of the proposed deletion of the article below. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review). No further edits should be made to this page.

The result was delete.  Sandstein  22:30, 30 June 2008 (UTC)

Pork Sauce

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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 WP:V and a possible hoax. Mars2035 (talk) 21:01, 25 June 2008 (UTC)

• Move to Shallot Pork Sauce, Expand, and Rewrite the current title as a disambiguation page. Excite Advanced Search mentions shallot pork sauce which is apparently Chinese, and since the article says that pork sauce is Asian, I'm guessing that's what they're talkin' about. However, Excite mentions several different foods with the name "pork sauce," so Pork Sauce should be a disambiguation page. GO-PCHS-NJROTC ^(Messages) 21:15, 25 June 2008 (UTC)
  • 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 Shallot Pork Sauce 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.

--Mars2035 (talk) 21:32, 25 June 2008 (UTC)

• Note: This debate has been included in the list of Food and drink-related deletion discussions. -- Fabrictramp | talk to me 21:29, 25 June 2008 (UTC)
• Delete 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 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.--Chef Tanner (talk) 01:42, 26 June 2008 (UTC)

• Delete per nom. Article created by an inexperienced user or single-purpose account, lacks context, and is unsourced. Ohconfucius (talk) 03:51, 26 June 2008 (UTC)
• Delete per nom and Chef Tanner. I'd suggest contacting the author to suggest where refs might be found but the account has 2 edits total with this page being created 2 year ago. Faradayplank (talk) 21:25, 29 June 2008 (UTC)

The above discussion is preserved as an archive of the debate. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review). No further edits should be made to this page.