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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.


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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.