Tag-Archive for » Hoisin Sauce «
This is a recipe I came up with the other night as I had a pork loin to use up. I didn’t know what I wanted to do with it so I just used a bunch of stuff I already had in my fridge and cupboard and it turned out really well. I served ours over egg and vegetable fried rice but it would be just as nice served over steamed rice as well.
Ingredients
500g Pork fillet
1/2 Cup hoisin sauce
2 Tablespoons rice vinegar
2 Tablespoons bourbon
2 Tablespoons maple syrup
2 Teaspoons grated fresh ginger
1 Tablespoon lemon juice
2 Tablespoons sweet chili sauce
2 Cloves garlic, crushed
Method
1. Combine all the ingredients in a bowl, add pork fillet and marinade several hours or over night in the fridge.
2. Pre-Heat oven to 180 degrees Celsius, remove pork from marinade, reserving marinade, place pork in an oven proof dish, roast for 35-40 Min’s or until cooked as desired, basting occasionally with marinade whilst cooking.
3. Remove pork and cover to keep warm.
4. In a sauce pan pour remaining marinade along with pork juices and bring to the boil, Simmer a few minutes.
Serve pork sliced over rice with sauce.
All photos taken by me unless otherwise stated.
This is a great marinade for duck I absolutely loved all the flavours combined and it infuses with the duck so well. I boiled the left over marinade added a little extra hoisin sauce and served as a dipping sauce on the side which was gorgeous. I just served over stir-fried vegetables which for us trying to lighten up on carbs was perfect but it would also pair well with egg fried rice. If you want read more reviews on this recipe please click here.
Ingredients
4 Large duck breasts
100ml Light soy sauce
100 ml Hoisin sauce (I use Blue Dragon brand.)
50ml Oyster sauce
50ml Honey
50ml Rice wine vinegar
3 Teaspoons five-spice powder
Note: As stated above I boiled the left over marinade, added a little extra hoisin sauce and served as a dipping sauce on the side it was gorgeous.
Method
1. Combine all the marinade ingredients in a bowl, trim the duck breasts and add to the bowl. Marinate over night.
2. Sear the duck breasts in a hot non-stick pan over high heat (taking care not to burn the marinade).
3. Place the duck breasts in a baking dish and roast in a pre-heated oven at 205c or until medium rare (about 8 minutes).
4. Allow the duck to stand 5 minutes before slicing and serving.
I served mine over stir fried vegetables
All photos taken by me unless otherwise stated.
