Paleo Hoisin Sauce / Marinade

Prepared sauces are one of the things that go away on the Paleo diet.  They contain too many additives, artificial ingredients and refined sugars.  After following the Paleo diet, I had to cut out sauces and seasonings that added a ton of flavor to my dishes.  One of the sauces I missed was hoisin sauce – tart, spicy, sweet and gooey – all at the same time.  It’s great on chicken and pork.  This Paleo Hoisin Sauce / Marinade has all the components of a traditional hoisin sauce without the bad.

After cooking and cooling, the sauce should be quite thick – perfect for a finishing glaze on barbecued chicken or a pork tenderloin.  For marinading, I recommend diluting it with additional coconut aminos.

A cleaned out and sanitized empty 13 oz. organic ghee jar makes a perfect storage container for this Paleo Hoisin Sauce.

Substitutions

You can substitute garlic powder or granulated garlic – about 1 tsp – for the crushed garlic clove.  You can also substitute fresh grated ginger – about 1 tsp again – for the ground ginger in this recipe.  I prefer to cook with fresh ingredients but often don’t have fresh ginger on hand.  I’m mildly allergic so I don’t use it much.  I’ve also made this recipe with Coconut Nectar instead of honey.  Both work.

Ground Spice Blends

Five Spice Powder: I use my own Five Spice Powder blend in this recipe (that recipe coming soon).  If you can’t find one, it’s a simple mixture of cinnamon, fennel seeds, cloves, star anise and peppercorns (sichuan or black) in about equal proportions.  You can use either ground spices or grind your own mixture of whole spices in a spice grinder.

Chili Powder: I grind my own chili powder from a mixture of dried Mexican chili peppers.  Please don’t use an OTC blend that contains paprika, garlic, etc.  You can likely find dried peppers at your local market.  Guajillo, Pasilla, New Mexico and Puya are good choices with moderate/high heat levels.  I find cayenne is overpowering for most recipes that call for general chili powder.  Ancho is a great choice especially if you don’t like things too hot.  It tends to be milder and adds a smoky sweetness to dishes.

Print Recipe

Paleo Hoisin Sauce

Cuisine

Asian

Prep Time

10 minutes

Cook Time

10 minutes

Servings

13 oz jar

Ingredients

• 1/3 cup Orange Juice
• 1 cup Coconut Aminos
• 2 TBS Apple Cider Vinegar Organic Unfiltered
• 2 TBS Coconut Oil Organic Extra Virgin
• 2 TBS Honey
• 2 TBS Tomato Paste Organic
• 1 clove garlic large, crushed
• 1/2 tsp Ground Ginger
• 1 tsp Five Spice Powder
• 1 tsp Chili Powder
• 1/3 cup Almond Butter

Cuisine Asian Prep Time 10 minutes Cook Time 10 minutes Servings 13 oz jar Ingredients 1/3 cup Orange Juice 1 cup Coconut Aminos 2 TBS Apple Cider Vinegar Organic Unfiltered 2 TBS Coconut Oil Organic Extra Virgin 2 TBS Honey 2 TBS Tomato Paste Organic 1 clove garlic large, crushed 1/2 tsp Ground Ginger 1 tsp Five Spice Powder 1 tsp Chili Powder 1/3 cup Almond Butter

Instructions

1. Put all ingredients in a pot over medium heat
2. Whisk to mix while bringing to a boil (make sure Almond Butter especially is mixed in and incorporated)
3. Reduce heat and simmer 10 minutes, stirring occasionally
4. Let cool and store in 13 oz glass jar in refrigerator until ready to use.