Hoisin sauce is essentially a Chinese barbecue sauce. It’s thick, dark, sweet and salty and is used as a glaze on meats, especially pork ribs, chicken wings and duck; in stir-fries and as a condiment to Chinese duck pancakes. Commercially available hoisin sauce is often loaded with colouring, preservatives and wheat or corn flour as a thickening starch. This version is a natural, paleo friendly version that is a little bit lighter in colour but even more flavourful than the traditional hoisin.
Cook’s notes: Tamari is a sauce made from soy beans but it’s fermented soy bean and the process of fermentation removes a lot of the anti-nutrients found in them. Using this as a condiment is ok as you’re consuming a very small amount, just like people in Asia have done for centuries, rather than eating slabs of tofu and drinking cups of soy milk. This is a big difference and is often forgotten. For those who want to avoid soy all together, use coconut aminos instead and it will still taste hoisin delicious.
- Juice of 1 orange (remove any pits)
- 2 tbsp almond butter or sunflower butter
- 1 tsp grated garlic (about 1 large clove)
- 1 tbsp grated ginger (thumb size knob of fresh ginger)
- 1 tsp apple cider vinegar or white vinegar
- 1 tsp honey
- 5 tbsp gluten free soy sauce such as Tamari or coconut aminos
- ½ tsp Chinese Five Spice powder
- 1 tsp sesame oil
- ½ tsp chilli flakes or powder
- 1 tsp tomato paste
- Add all ingredients to a small saucepan and place over medium heat. Bring to boil. Turn the heat down to very low, whisk and simmer gently for 5 minutes, stirring frequently to prevent sticking. The mixture will thicken and darken. Remove to a ramekin and set aside. Store leftovers in an air-tight container in the refrigerator for up to two weeks.
This hoisin sauce goes with my Paleo Peking Duck Pancakes.