My younger sister went to college near Philadelphia, and it was there we discovered the amazing chef, Susannah Foo. She had two incredible Chinese restaurants that fused classic dishes with a locally sourced New American twist. I hope they are still there. As a pig farm, we make a lot of pulled pork in the summer. It’s nice to give barbeque sauce a break and go in a different direction. Everyone loves this sauce! It’s also great on eggplant.
Yields about three cups, enough for several projects
2 tablespoons vegetable oil
3 tablespoons thinly sliced garlic cloves
16 ounces hoisin sauce
2 tablespoons sesame oil
1/2 cup brandy
1 cup stock (beef or chicken) or shiitake broth for vegetarians
1/2 teaspoon salt
- Heat oil.
- Cook garlic slices until golden.
- Add hoisin and whisk until smooth.
- Add sesame oil and brandy and whisk some more.
- Add broth and salt and cook for 15 minutes.
- Adjust seasoning.
USING SAUCE FOR PULLED PORK (INSTRUCTIONS):
- Preheat the oven to 300 degrees F.
- Season pork shoulder with salt and pepper, add one-quart water or chicken stock and cover it with foil. Cook until falling apart.
- Pull pork, discarding fat, bones and other undesirable bits.
- Mix in sauce a little at a time.