Filipino BBQ Sauce
Ready In: 1 hr
Serves: 50
Yields: 2 quarts
Ingredients
- 4 cups soy sauce
- 4 cups brown sugar
- 1⁄2 cup mirin
- 1 (6 ounce) can tomato paste
- 1⁄4 cup cane vinegar
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger paste
Directions
- If you can't find cane vinegar, such as Silver Swan brand or Datu Puti, you can substitute cider vinegar.
- Combine all ingredients in a nonreactive bowl and whisk until well incorporated.
- I didn't use any chili or spices in this recipe, because I wanted something I can count on for a base flavor that can be seasoned accordingly when preparing various dishes. Feel free to spice it up if you'd like.
- Transfer ingredients to a large saucepan over medium heat and simmer for 35 mins or so, stirring constantly.
- Remove from heat and let cool thoroughly.
- Transfer sauce into Mason jars with new lids and seal the jars, making sure no sauce is on the rim of the lids.
- Use proper canning techniques to preserve sauce for up to one-year.
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