I created this recipe after dining with my pastor at
a popular Chinese restaurant in San Diego. The chef prepared
a pork tenderloin that was out of this world. He came
to our table and shared with me just the ingredients for
his sauce not the quantities. Anyway here is my rendition
of this Chinese Style BBQ sauce. We have served this over
many a pork dish at the conference center.
Yield: 5 cups
Ingredients:
½ large yellow onion, small diced
¼ c. fresh minced garlic
¼ c. peeled ginger, minced
¼ c. sesame oil
salt and pepper
6 oz. rice wine vinegar
½ c. soy or teriyaki sauce
¼ c. worshteshire sauce
1 ½ c. ketchup
1 c. chicken stock
6 oz. hoisin sauce
1/4 c. corn syrup or honey
Instructions:
In a saucepot sweat onion, garlic, ginger, sesame oil,
salt, and pepper until onions are translucent. Add rice
wine vinegar and reduce by half. Add the rest of the ingredients,
bring to simmer, cook on medium heat for 15 minutes. Adjust
seasoning, and pour over your favorite cut of pig. This
sauce can be refrigerated for up to 2 weeks. Oink, oink!
Note: can also be used with braised beef short
ribs, shish kebobs or chicken.
