Chinese Hoisin Sauce is a cornerstone of authentic Chinese food. Thick and sweet, Hoisin Sauce is used to glaze meat, as a stock for stews and as a dip for fish dishes. It’s very easy to make yourself and it can keep in the fridge for a couple of days, so you can make more at once. The internet seems to be full of recipes using molasses for sweetening and peanut butter for umami. These are not part of the original Hoisin Sauce. For the genuine recipe, you need fermented black bean paste, easily available in Asian supermarkets. Five-spice powder is also needed.
Notes
For a quick Hoisin Pork: Fry strips of pork tenderloin in a wok. Simmer for a few minutes in Hoisin Sauce. Stir in the veggies, fry for a minute and serve with the cooked noodles.
Ingredients
- 3 tbsp Chinese black bean paste
- 1 dl brown sugar
- 3 tablespoons soya
- 1 tbsp rice vinegar white wine vinegar is also fine
- 1 teaspoon sesame oil
- 1 teaspoon Five-spice
- 2 tablespoons water
Instructions
- Measure the ingredients into a blender and blend until very smooth. A hand blender will also do the job.
- If you like, you can thin the Hoisin Sauce with a couple of tablespoons of boiled water. Boiled water is cleaner than tap water. It could extend the shelf life of the sauce if you don’t use it all at once. Keep it in fridge.
Nutrition (values are an approximate guide)
Calories: 131kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 762mg | Potassium: 116mg | Fiber: 1g | Sugar: 24g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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Last Updated on July 14, 2022 by Flavorado
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