Learn how to make homemade paleo hoisin sauce recipe with natural, gluten-free, sugar-free ingredients. It’s perfect for duck pancakes, ribs, marinades, stir-fries and more.
What Is A Hoisin Sauce?
Hoisin sauce is a Chinese version of a barbecue sauce. It’s thick, dark, sweet and salty and is used as a glaze on meat and poultry, especially pork ribs, chicken wings and duck; in stir-fries; and, as a condiment to Chinese duck pancakes.
Paleo Hoisin Sauce
Commercially available hoisin sauce is often loaded with colouring, preservatives and wheat or corn flour as a thickening starch. This is a more natural version made with cleaner ingredients and is a little bit lighter in colour. I find that it’s even more flavourful than the traditional hoisin sauce.
Tamari is a sauce made from fermented soybeans and the process of fermentation removes a lot of the anti-nutrients found in them. Using this as a condiment in a paleo diet is okay as you’re consuming a very small amount, just like people in Asia have done for centuries, rather than eating slabs of tofu and drinking cups of soy milk. This is a big difference and is often forgotten. For those who want to avoid soy altogether, use coconut aminos instead and it will still taste hoisin delicious.
This hoisin sauce goes with my Paleo Peking Duck Pancakes.
More Homemade Condiments
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
- Juice of 1 orange remove any pits
- 2 tablespoons almond butter or sunflower butter
- 1 teaspoon grated garlic about 1 large clove
- 1 tablespoon grated ginger thumb size knob of fresh ginger
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon honey
- 5 tablespoons Tamari gluten free soy sauce or coconut aminos
- 1/2 teaspoon Chinese Five Spice powder
- 1 teaspoon sesame oil
- 1/2 teaspoon chilli flakes or powder
- 1 teaspoon tomato paste
- Add all ingredients to a small saucepan and place over medium heat. Bring to a boil. Turn the heat down to very low, whisk and simmer gently for 5 minutes, stirring frequently to prevent sticking. The mixture will thicken and darken. Remove to a ramekin and set aside. Store leftovers in an air-tight container in the refrigerator for up to two weeks.