Honey Soy Glaze
Thick enough to cling and caramelize on pork belly, ribs, chicken and salmon. For a thinner one that coats rather than sets, see the soy-ginger finishing sauce.
- Yield
- about 1⅓ cups
- Active
- 12 min
- Total
- 12 min
This and the Soy-Ginger Finishing Sauce start from the same pan of garlic, ginger and two soys. What separates them is a third of a cup of honey against two tablespoons, and half again as much cornstarch. That is the whole difference, and it is enough to make them different things.
The extra honey is what lets this caramelize instead of just tasting sweet, and the extra starch is what makes it cling to something vertical instead of running off it. Simmer it until it coats a spoon without running — that is the doneness cue, not the clock. It will thicken further in the fridge, so warm it gently before you try to brush it.
It goes on late. The last ten or fifteen minutes of cooking, or tossed with cubed pork belly in a hot pan at the end. Honey put on early does not glaze, it burns, and there is no recovering a piece of meat that has been lacquered in scorched sugar for an hour.
Ingredients
Method
-
Prep
Stir the cornstarch into the cold water; set aside.
-
Sauté
Heat the oil in a small saucepan over medium; cook the garlic and ginger until fragrant without browning, 1 min.
-
Simmer
Add both soys, the vinegar, honey, mirin and Shaoxing; simmer until the honey is melted in and the sauce has reduced slightly, about 5 min.
-
Simmer
Re-stir the slurry, whisk it in, and simmer until thick and glossy and it coats a spoon without running, 2-2½ min.
-
Finish
Off the heat, stir in sesame oil to taste. Let it cool slightly before brushing.
Goes with
- Also good with
- Oven Pork Belly, Texas-Style Boneless Beef Ribs (Hot & Fast)
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