Homemade hoisin sauce

Hoisin sauce is essentially a Chinese barbecue sauce. It’s thick, dark, sweet and salty and can be used as a glaze on meats, such as pork, chicken and duck; it is a common ingredient in stir-fries and is used as a condiment to Chinese duck pancakes. When buying from a supermarket loaded with colouring, preservatives. This is a natural paleo version you can make quickly and easily at home.


  • Juice of 1 orange
  • 2 tbsp almond butter or sunflower butter
  • 1 tsp grated garlic
  • 1 tbsp grated ginger
  • 1 tsp apple cider vinegar or white vinegar
  • 1 tsp honey
  • 5 tbsp soy sauce
  • ½ tsp Chinese Five Spice powder
  • 1 tsp sesame oil
  • ½ tsp chilli flakes or powder
  • 1 tsp tomato paste
Add all ingredients to a small saucepan and place over medium heat. Bring to boil. Turn the heat down to very low, whisk and simmer gently for 5 minutes, stirring frequently to prevent sticking. The mixture will thicken and darken. Remove to a ramekin and set aside. Store leftovers in an air-tight container in the refrigerator for up to two weeks.