📝 About This Recipe
Often referred to as 'Chinese BBQ sauce,' this homemade hoisin is a complex symphony of salty, sweet, and spicy notes anchored by the deep earthiness of fermented soybeans. Unlike store-bought versions, this recipe balances the punch of five-spice powder with the natural sweetness of prunes and honey for a luxurious, velvet-like texture. It is an indispensable pantry staple that brings an authentic, glossy finish to Peking duck, stir-fries, and grilled meats.
🥗 Ingredients
The Umami Base
- 1/2 cup Creamy Peanut Butter (unsweetened and smooth)
- 1/4 cup Red Miso Paste (or fermented black bean paste for deeper flavor)
- 1/3 cup Dark Soy Sauce (provides the deep mahogany color)
Sweet & Tangy Elements
- 4 pieces Dried Prunes (soaked in hot water and pureed)
- 2 tablespoons Honey or Molasses (adjust based on desired sweetness)
- 2 tablespoons Rice Vinegar (unseasoned)
- 2 tablespoons Brown Sugar (packed)
Aromatics & Spices
- 2 teaspoons Toasted Sesame Oil (high quality)
- 1 teaspoon Chinese Five-Spice Powder (freshly opened for maximum aroma)
- 1/2 teaspoon Garlic Powder (use powder to maintain a smooth texture)
- 1-2 teaspoons Sriracha or Chili Paste (to taste)
- 1/4 teaspoon Black Pepper (finely ground)
- 1/4 cup Water (to adjust consistency)
👨🍳 Instructions
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1
Begin by preparing the prune puree: soak the dried prunes in 2 tablespoons of boiling water for 5 minutes, then blend until completely smooth. This adds a secret, fruity depth typical of traditional hoisin.
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2
In a medium heavy-bottomed saucepan, combine the peanut butter, red miso paste, and the prepared prune puree over medium-low heat.
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3
Whisk in the dark soy sauce slowly, ensuring the thick pastes are fully incorporated into the liquid without lumps.
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4
Add the honey (or molasses) and brown sugar. Continue to whisk until the sugar crystals have completely dissolved and the mixture begins to look glossy.
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5
Pour in the rice vinegar and the toasted sesame oil. The vinegar will provide the necessary acidity to cut through the richness of the miso and peanut butter.
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6
Stir in the Chinese five-spice powder, garlic powder, and black pepper. The aroma should become quite fragrant at this stage.
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7
Add the sriracha or chili paste. Start with one teaspoon and taste, adding more if you prefer a subtle back-of-the-throat heat.
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8
Simmer the sauce gently for 5-7 minutes. Watch for the 'lazy bubble'—you want it to thicken slightly but not burn.
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9
If the sauce appears too thick (it should coat the back of a spoon heavily), whisk in the water one tablespoon at a time until the desired consistency is reached.
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10
Remove the pan from the heat and let the sauce cool completely at room temperature. It will continue to thicken as it cools.
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11
Once cooled, give it one final vigorous whisk to ensure a silky, emulsified finish.
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12
Transfer the hoisin sauce to a sterilized glass jar and seal tightly.
💡 Chef's Tips
For a soy-free version, substitute the miso and soy sauce with coconut aminos and increase the salt slightly. If you don't have prunes, a tablespoon of smooth plum jam or applesauce works as a great substitute for that fruity undertone. Always use low heat; the sugars and nut butters in this recipe can scorch quickly if left unattended. Store in the refrigerator for up to 3 weeks; the flavors actually deepen and improve after the first 24 hours.
🍽️ Serving Suggestions
Use as a dipping sauce for fresh Vietnamese spring rolls or crispy Peking duck pancakes. Brush onto pork ribs or chicken thighs during the last 10 minutes of grilling for a sticky, savory glaze. Whisk a tablespoon into your favorite beef stir-fry for an instant boost of umami and shine. Thin it out with a little extra lime juice and oil to create a unique Asian-inspired salad dressing.