CHAR SIU SAUCE

Don’t be afraid that your sauce isnt bright red in colour and therefore your meat doesn’t come out of the oven a bright red colour-this is the real deal！The traditional redness of the char siu dish stems from the fact that hoisin sauce was historically a vibrant red，whichin turn made this sauce red But times have changed and manufacturers have begun to steer away from E numbers，and so both char siu sauce and char siu pork are now more naturally coloured

Makes 410pg

INGREDIENTS

100g sesame paste

100g hoisin sauce

100g yellow bean sauce

100g sugar

10g salt

1.Place all the ingredients in a blender and blend until smooth

2.Store in a sterilized airtight container in the refrigerator for up to a week

hancheng

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