I’m hoping that I’m not the only person who struggles when deciding what to cook when friends come over to eat. I get a bit anxious when said friends have allergies or a particular intolerance. Thankfully there are thousands of recipes and ideas out there on the internet, but I still seem to have a bit of a mental block about it.
I thought I’d cracked it last time with ‘Char Sui Pork’ until I realised that Hoisin sauce (one of the key ingredients) isn’t gluten free..
Given that I aim to make everything from scratch, I thought I’d have a go at making the hoisin sauce as well – it turned out better than expected and made quite a nice little parting gift as well.
- 2 Garlic cloves
- 1tsp Five Spice powder
- 125ml Red Miso paste
- 125ml Honey
- 2tbsp Rice Wine Vinegar
- Blend it all together.
- Marvel at how clever you are.
You can use your GF hoisin sauce straight away or pop it into sterilised jars, refrigerate and use within a month.
This blog post is part of December’s Food Revolution challenge to make your own condiment.
And for interest, here’s how the Char Sui Pork belly strips turned out: