Are you a huge fan of hoisin sauce? If you’ve ever eaten Peking Duck or Moo Shu Pork, it’s that delicious dark sauce that gets painted onto the pancakes. The Accidental Locavore has always been a big fan–Frank and I often make pork roasts smothered in some mix of hoisin and whatever looks Asian in the fridge. So when bon appétit ran this recipe for pork chops with hoisin sauce that you make yourself, I was skeptical at first—why make it when the stuff in the jar is just delicious? But then I saw how easy it was and became interested.
- 2 tablespoons vegetable oil
- 3 garlic cloves, finely chopped
- ⅓ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons distilled white vinegar
- 2 tablespoons tahini
- 2 teaspoons Sriracha
- Kosher salt, freshly ground pepper
Heat oil in a medium saucepan over medium. Cook garlic, stirring often, until golden brown, about 2 minutes. Add soy sauce, honey, vinegar, tahini, and Sriracha and whisk until smooth. Cook, whisking occasionally, until mixture is thick and smooth, about 5 minutes. Taste and season with salt and pepper and let it cool. The sauce will keep about 4 days, covered, in the refrigerator (if you don’t eat it all first).
I used half the hoisin to marinate the pork chops overnight, but if you’re impatient, you can do them for as little as an hour. The way I’ve been cooking pork chops recently is really simple, it just requires “standing over a hot stove” but you can catch up on email etc… Click here for the recipe.
My verdict: We were both really surprised at the addition of tahini which I’ve never thought of as Chinese, but hey, they travelled. This was really good and the hardest part was coaxing the honey from the container. They just don’t make those bears like they used to! I’m about to make another batch to coat a pork loin that will get roasted (unless the weather warms up and we can grill). I forgot to do a taste test with our old standby, but there will be other chances. What do you think the results will be?