Relish served a Braised Pork Shoulder with this delicious Hoisin Sauce and and a choice of house-made Asian Carrot Pickles or Miso-Horseradish Kimchi (courtesy of our friends at wildbrine.) This sauce is delicious with different cuts of pork (chops, loin, etc.), chicken and beef and the tangy pickles are a wonderful contrast. Just cook the meat separately and serve with the sauce & carrots. It even makes fun Asian-inspired tacos all served in a corn tortilla.
Hoisin Sauce and Asian Pickled Carrots
Recipe courtesy Chef Tracey Shepos
Hoisin BBQ Sauce
Makes approx. 1 pint
1 cup hoisin
¼ cup rice wine
1 tsp rice wine vinegar
¼ cup soy sauce
2 Tbsp brown sugar
¼ cup ketchup
1 clove garlic
2 Tbsp ginger, chopped
2 scallions, chopped
½ tsp red chili flakes
Combine all ingredients of BBQ sauce and bring to a low simmer for 20 minutes. Strain. Keeps in the refrigerator for one week or in the freezer for one month.
Asian Pickled Carrots
Makes approx. 1½ pints
2 cups carrot, shredded thick
1 tsp salt
1 cup rice wine vinegar
2 Tbsp sugar
1 Tbsp garlic chili sauce
1 scallion, chopped
1 clove garlic, chopped
2 Tbsp ginger, chopped
4 Tbsp black sesame seeds
salt and pepper, to season
oil for brushing pork
Combine all ingredients of kimchee except sesame seeds and allow to sit at room temperature for at least 1 hour. Drain off any excess liquid and mix in sesame seeds to serve.
