Easy Hoisin BBQ sauce is a staple for Asian inspired restaurant dishes. Its convenient and very versatile. It also keeps very well in the fridge and is good for summer or winter dishes. Despite the name its more than just a sauce for bbq dishes. The balanced hot-sour-salty-sweet flavor packs umami all in one application so you won’t need much else to get your food a kick.
What are some good uses?
Easy hoisin bbq sauce is probably most famous with pork. It works wonders on ribs in a char sui style cooking such as these easy sticky ribs. It also goes great with seafood such as grilled meatier white fish- mahi mahi and seabass, or salmon, or even shrimp. It works great with duck, lamb, and beef. It even lends a great flavor to meaty vegetables such as eggplant, mushrooms, and squash, or works wonders on tofu. Since it’s vegan it makes soy and vegetable dishes resemble protein- based dishes when used on grilled foods. Grilled portobellos can make most not miss steak when shown as a centerpiece!
Chef’s Tips
Easy hoisin bbq sauce is already easy but we’re here to make it even easier. For this recipe and any other requiring peeled ginger, hold the ginger in the palm of your hand and use a spoon to peel it between your thumb and forefinger and scraping as if whittling a piece of wood with a knife. This allows for better access to the cracks and crevices than a cumbersome vegetable peeler.
Also when applying the sauce to meats and seafood on the grill- the sauce is very thick and sugary so it can burn. Its great because you can get great caramelization and a glazing effect but scorching may occur if you’re not careful. Apply a small amount with a pastry brush before cooking but add most of the sauce just a few minutes before removing from the grill. The same method works great in a saute pan or in the oven with the broiler mode.
hoisin bbq sauce
Equipment
Ingredients
- 1 cup hoisin sauce
- 3 tbsp white vinegar
- 1 tbsp sugar
- 1 tbsp sriracha
- 1 ounce peeled garlic 3-4 large cloves
- 1 ounce peeled ginger 1 large finger
Instructions
- Begin by portioning the ingredients.
- add the peeled ginger and garlic to a food processor and chop until fine. Tip: it helps to pre-chop the ginger into manageable pieces to help the processor and not get stuck in the blades due to its fibrous texture.
- Add the remaining ingredients and process more- run the blade for about a minute to dissolve the sugar. Remove to a jar with lid and store in fridge.
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