All Natural Paleo Hoisin Sauce

paleo-hoisin-sauce_900

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.

paleo_hoisin_sauce

5.0 from 1 reviews
All Natural Paleo Hoisin Sauce
 
Serves: 1 cup
Prep time:
Cook time:
Total time:
 
Ingredients
  • 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
Instructions
  1. 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.

Peking Duck Pancakes – Paleo Style

Comments

  1. Michelle says

    This is delicious! I’m so happy that there is a Paleo friendly recipe for hoisin, and it taste good too :)

  2. Melanie says

    Wow this sounds great, I really miss hoisin. Just one problem for me, I’m allergic to oranges, go figure. I can handle all other citrus though, which do you think would be the best replacement.

    Oh and I second the Char Sui please ;)

    Thanks!

    • Ian Montgomery says

      You can aslo make a suitable alternative using Peanut butter (with no added anything!) sesame oil and soy sauce. You can add other things if you like to make it more to your taste like chilli or five spice.

  3. Helen says

    Loved this! My partner (who didn’t know that it was Paleo lol) loved it even more! I have been asked to make lots more next time! I did put a tbpn of coconut sugar (as well as the honey) in extra as I felt that it needed it to balance the saltiness of the tamari – maybe I will try coconut aminos next time – or reduce the tamari. Now I am on the lookout for a char Sui sauce

  4. phoenix says

    hi….may i suggest using coconut aminos instead of the soy sauce? soy is technically not paleo-friendly. the coconut aminos are way less harsh and less salty than the soy sauce as well, they are sweet and tangy. thank you for this recipe!

    • Irena says

      Fermented soy in a form of a condiment vs soy as a food are quite different. I agree that Tamari doesn’t fit the 100% paleo food list but it’s actually a lot less sinister than people assume it is. I’ve made a note about Tamari in the post. Coconut aminos will work instead as well.

  5. says

    I made this on Sunday, loved it! It was very easy and tasty! I needed it for an Americas Test Kitchen… Cooks Country Aug/Sept 2012 Chinese Style Glazed Pork Tenderloin.

    I have a post on my blog with the recipe YUM! ~ Chinese-Style Glazed Pork Tenderloin http://wp.me/p3djVT-gJ

    The marinade was great! (I may make up a batch for stir-frying this spring)

  6. Terri M. says

    Thank you for the recipe and a wonderful site! I will have to try this. I loved using prepared asian sauces pre-paleo. Can you make a paleo friendly oyster sauce?!! :)

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