Prep 10 mins
Cook 20 mins
A little different recipe, with chilis.. Use for chicken glaze, pork, anything at all!
- 1⁄2 cup sherry wine or 1⁄2 cup mirin
- 4 garlic cloves, mashed
- 6 tablespoons soy sauce, thick
- 2 teaspoons plum sauce
- 2 tablespoons black bean paste
- 6 tablespoons hoisin sauce
- 2 teaspoons salt
- 1 gingerroot, 1-inch section, peeled and minced
- 1 1⁄2 teaspoons Chinese five spice powder
- 1⁄2 cup sugar
- 5 Thai red chili peppers, pulverized
- Combine all ingredients in blender, puree.
- Pour into small saucepan and bring to boil.
- Reduce heat.
- Simmer 30 minutes or until thick and glossy.
Wonderful sauce. I was out of the jar of char siu that I usually keep around and decided to see I could make it myself. I chose your recipe because it seemed to have the complexity I was after. I did a fair amount of subbing based on what I had handy - starting with a base of honey instead of the hoisin since I couldn't get that jar opened without my husband's brawn. Then I jacked up the other seasonings to compensate. I had no Thai peppers so I used some harissa that I made last week to go with Moroccan Cigars and I have to tell you - the end results were fabulous. I had done a couple of tenderloins a few days before and just sliced up the leftovers, marinated them in the char siu for an hour and quickly seared them in a cast iron skillet. I got raves from my son who manages a fine dining restaurant. Now that's a compliment worth having.