Hoisin Sauce is not gluten free. I was so sad when I read the ingredients on the label. Then I re-read the label and figured I could make some at home.
This is Ikea style cooking: final assembly is left to the consumer.
- 1 pork loin
- 2 teaspoons of salt
- 2 teaspoons of sugar
- 1 tablespoon white pepper
- 1 large cucumber
- 1 cup sprouts of your choice
- 1 – 2 heads of bib lettuce depending on the size. Each leaf is one serving.
- 1/2 bunch of basil
- 1/2 bunch of cilantro
- 1/2 bunch of mint
- 1/2 teaspoon of sugar
- 1/4 cup rice wine vinegar
- Hot sauce of your choice I used Thai Sweet Chili sauce
INGREDIENTS HOISIN SAUCE
- 1 large clove of garlic
- 1 teaspoon sesame oil
- 1/2 thai chili pepper
- 2 tablespoons peanut butter
- 1 teaspoon fish sauce
- 1-2 tablespoons of brown sugar
- 1/4 cup red or brown miso paste
- 1/4 cup of Gluten Free Tamari sauce (soy sauce is fine if you are not gluten intolerant)
- Frying pan
- Baking dish for pork loin
- Aluminium foil
- Serving bowls and plates for 3 different herbs, sprouts, lettuce, sauce and pork
- One small bowl
- One large bowl
- Wooden spoon
- Paper towels to dry herbs and lettuce
INSTRUCTIONS FOR THE PORK AND ACCOMPANIMENTS
- In a large bowl rub the pork in the sugar, salt and white pepper mixture.
- Place the pork in the baking dish and cover with foil.
- Roast the tender loin, fatty side up at 400 degrees for 45min to 1 hr.
- Let it cool and cut into strips.
- Rinse, dry and julienne your herbs of choice and place in separate serving bowls. I went for basil, mint and cilantro because that was what was being sold at my farmers market that saturday.
- Core and cut your cucumber into strips as well, place in medium bowl with rice wine vinegar mixed with 1/2 teaspoon of sugar and a pinch of salt and place in the fridge until ready to serve.
- Separate, rinse off and dry your bib lettuce and place on serving plate.
- Place the chili sauce of your choosing in a small serving bowl.
INSTRUCTIONS FOR HOISIN SAUCE
- Dice half (or less or more depending on your taste) of the chili pepper and the garlic.
- Mix the rest of the ingredients in a bowl until peanut butter is well incorporated.
- Place the garlic in a frying pan on medium with the sesame oil and stir till fragrant (almost toasted).
- Stir in the 1/2 teaspoon of Chinese Five Spice and reduce the heat to low.
- Add the chili pepper to the frying pan and stir 2 or 3 times.
- Add the liquid mixture of brown sugar, peanut, miso, fish sauce and Tarmari sauce to the frying pan and stir until thick. If it’s too thick you can cut it with a teaspoon of honey, water or Tamari sauce depending on how you want to balance out the taste.
- Place in a serving bowl.
- Arrange all the pieces for your guests and serve.
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