Thankfully, after a long time and finally, I lately made my asian-style bbq glaze again. Now, I don’t know if any genuine asian visitor will instantly get a serious fright reading this recipe, especially concerning originality or authenticity. I sincerely apologize in advance, but I, personally, loved to have this condiment frequently in the past.

Anyway: I swear to god, this is liquid splendor.

I mainly use this as a glaze for ribs (like in this case) or for slow roasted meats such a pork neck or a pork belly, but it also performs great as a dipping sauce right at the table. Here’s my secret 馃檪 :


4 tbsp. hoisin sauce
2 tbsp. mirin
2 tbsp. oyster sauce
2 tbsp. light soy sauce
1 tbsp. dark soy sauce
1 tbsp. rice vinegar
1 tbsp. brown sugar

Optional (but highly recommended):
1 tbsp. sriracha
1/2 tsp. 5-spice-powder
1 Star anise, halved


Mix all the ingredients in a small pot, stir to combine evenly and bring to a boil, stirring often to prevent burning. Once boiling, reduce the heat to low and let the sauce thicken up just a little bit until smooth and glossy – about 4-5 minutes max.

Remove from the heat and let the glaze cool to room temperature. It will thicken up even more. You can now use it to baste liberally on your grilling meat (oven or grill), or even vegetables and it will caramellize, coat and stick-i-fy. A garnish of chopped up spring onions and/or a sprinkle of toasted sesame seeds will go together with it very well.

Bottled while still hot in a clean container and stored cool and dark in the fridge, this stuff will keep good for at least three months.