hoisin sauce
- Thread starter Greg
- Start date
Chris from OHIO
TVWBB Member
It's something I use quite frequently. I think it's probably too strong on its own to use but a little bit added in to something else is great!
Michael G. (Canada Mike)
TVWBB All-Star
I love hoisin sauce, and have often wondered about making Chinese Q. I imagine a marinade of soya, 5 spices, some black bean sauce and a dash of hot chili sauce (be careful with that stuff!) would be amazing. Then put on a coating of hoisin an hour before finish.
That's something I've wanted to try for a long time. You're motivating me. I hope there's lots of response tp this from people with experience.
That's something I've wanted to try for a long time. You're motivating me. I hope there's lots of response tp this from people with experience.
Joe InJersey
TVWBB All-Star
Lee Kum Kee is the best brand...very sweet, very fermented...as mentioned, you might wanna reduce it.
G Dechaine
TVWBB Pro
It's always in my fridge. It's a great accent flavour for Asian style stuff.
Michael G's recipe is similar to the one I use. I'll go soya sauce, rice wine vinegar (or lime juice), hoisin, chili sauce, grated ginger and garlic, sesame oil, veg oil.
The vinegar and oil you proportion the same way as when you're making salad dressing. The other stuff, you just use your judgment.
Alternatively, if you're making your own ketchup-based BBQ sauce, just put some hoisin into the mix. It's sweet stuff, so pull back on the brown sugar you would normally add to your sauce.
Michael G's recipe is similar to the one I use. I'll go soya sauce, rice wine vinegar (or lime juice), hoisin, chili sauce, grated ginger and garlic, sesame oil, veg oil.
The vinegar and oil you proportion the same way as when you're making salad dressing. The other stuff, you just use your judgment.
Alternatively, if you're making your own ketchup-based BBQ sauce, just put some hoisin into the mix. It's sweet stuff, so pull back on the brown sugar you would normally add to your sauce.
Traditional Chinese BBQ Pork is sauced with something like Lee Char Siu sauce:
http://www.amazon.com/Lee-Char...-Sauce/dp/B0001DMTM8
We've used it on pork loin (lean) to fattier cuts of pork with good success. Usually just grilled it.
May have seen hoisin in some Chinese (tea) smoked duck recipes; just can't remember where...
http://www.amazon.com/Lee-Char...-Sauce/dp/B0001DMTM8
We've used it on pork loin (lean) to fattier cuts of pork with good success. Usually just grilled it.
May have seen hoisin in some Chinese (tea) smoked duck recipes; just can't remember where...
j biesinger
TVWBB Platinum Member
its plays a predominant role in chinatown rib recipe that I've made on several occasions and really like.
Michael G. (Canada Mike)
TVWBB All-Star
is a great brand. I'm lucky enough to live within walking distance of Toronto's Chinatown East. This brand makes great Hoisin, black bean, and chili sauce. For soya i always go with Kikkoman.