Hoisin is an incredibly versatile sauce made from soybean paste. The thick, reddish brown, slightly sweet, fragrant sauce is used in China like ketchup.
Use the recipe below to make barbecue sauce - it combines hoisin sauce with some more ingredients. It seems perfect with salmon fillets, chicken, spare ribs, or most any meat. Make extra for a dipping sauce or to use later.
3/4 cup hoisin sauce
3/4 cup rice wine vinegar
1 tablespoon Chinese fermented black beans
1 teaspoon minced garlic
3/4 teaspoon red pepper flakes
1 inch fresh ginger minced
2 star anise ground fresh
2 cloves crushed
1 small piece cinnamon
Grated zest from ½ orange
In a small saucepan, combine all the ingredients. Slowly simmer for 15 minutes. Remove from the heat. Strain through a mesh strainer before using.
2 tbsp. oil
1/2 cup bean paste
2 tablespoons sesame oil
2 cloves garlic, peeled and minced
1 cup palm sugar
2 tablespoons water
1/2 cup unseasoned rice vinegar
1/3 cup soy sauce
1/4 teaspoon Asian chile sauce
Heat the oil in a large pan over medium heat. Add the garlic and sauté, stirring frequently, until the garlic turns golden and fragrant, about 2 minutes. Stir in bean paste, sugar, water, vinegar, seasame oil and soy sauce. Cook over low heat until the mixture thickens, 10 to 15 minutes. Add the chile sauce and cool.
Transfer the cooled sauce to a glass jar or plastic container, cover tightly, and refrigerate - use as a table condiment or cooking sauce.