Friday, July 25, 2008

RECIPE: Asian Peach BBQ Sauce

Asian Peach BBQ Sauce

I wanted to experiment a bit and make a sauce for pork that had an Asian influence. I’m going to experiment a bit more, as the flavors were a bit strong and not exactly what I was looking for. I believe that I have a great jumping off point here and I hope that you join me in using this as a base for experimenting.

1 can 8.5 oz peaches

1 can 8.5 oz apricots

4 oz pineapple juice

8.5 oz rice wine vinegar (I used a garlic infused version)

¼ teaspoon thick soy sauce

¼ teaspoon lemon zest

¼ teaspoon orange peel

1/3 teaspoon ginger

Blend the fruit with the vinegar until there are no ‘chunks’. Place in a medium size pot and put burner on high. Stir in soy sauce. Add dry ingredient. Bring to boil and then reduce heat to a simmer. Cook for another 20 minutes. Add pineapple sauce.

The coloring will darken considerably as the soy is worked in and the liquid boils down.

Quick recommendations for modifications:

Cut back on the vinegar by half. Add toasted sesame seeds.


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Gary said...

Sounds like a good start, I love peach flavor. Without the benefit of tasting the first batch, my hunch would be to cut back a little on the vinegar and ramp up the ginger (maybe by a factor of 3). Soy sauce can be potent stuff and overpower the other ingredients quickly, so I'd recommend a little char siu sauce to get a similar feel that blends better than soy. And for heat I'd add a little Satay sauce or Olek Sambal.