hoisin sauce

DIY Hoisin Sauce

by Anne Maxfield on July 2, 2018

Accidental Locavore DIY Hoisin SauceAre 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.

I’ve 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.

Accidental Locavore Ingredients for Hoisin SauceDIY Hoisin Sauce

  • 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
  • Salt to taste

Heat oil in a medium saucepan over medium heat. 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.

Accidental Locavore Hoisin Marnated Pork Chops (2)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?

 

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Slow Cooker Chicken With Hoisin & Bok Choy

by Anne Maxfield on November 14, 2013

Accidental Locavore Hoisin ChickenThe Accidental Locavore picked this recipe up from the Perfect Pantry, a blog I follow. Since it had chicken thighs, hoisin and bok choy it was already a no-brainer and the fact that all you do is dump the chicken in a slow cooker made it a must-try. Having bok choy as one of our last CSA picks made it happen. This is super easy – just takes a few hours in the slow cooker. For 2-3.

 

  • 1 1/2 pounds (about 5) boneless, skinless chicken thighs, cut in ¾” wide strips
  • Vegetable oil or spray
  • 1/2 cup hoisin sauce
  • 1 bunch bok choy, cut into 1” pieces
  • Steamed rice for serving
  • Chopped scallions for garnish (optional)

Lightly oil or spray the inside of the slow cooker. Put the chicken and the hoisin sauce in the slow cooker and toss until the chicken is well coated with sauce. Cover and cook on high for 3 hours.

Depending on the type of rice you’re using, start it so it will finish at the same time as the chicken.

In a microwave-safe dish, steam the bok choy, covered, in the microwave for 90 seconds.

To assemble, put the rice into individual serving bowls. Top with the bok choy and chicken. Sprinkle cut scallions on top for garnish. Serve and enjoy!

My verdict: So easy and tasty! Somehow, we ran out of hoisin sauce, so I used what we had (about ¼ cup) and then added 3 tablespoons of black bean/garlic sauce.  If I’d had it, a teaspoon of grated fresh ginger would have been a great addition. The original recipe calls for a tablespoon of rice vinegar, which somehow I overlooked, probably a mistake. Also, the next time (because there will definitely be a next time) I might substitute pork shoulder, cut in chunks, for the chicken. I made jasmine rice, which was great with it, but I’m sure any kind of rice, or even rice noodles would be a good base. And don’t worry, there’s now a new very large bottle of hoisin in my cupboard (not the fridge, never)!

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