Pinoy Barbecue Sauce
Pinoy Barbecue Sauce
Ingredients
- 1/4 cup soy sauce
- 1/4 cup liquid seasoning
- 1 cup granulated sugar
- 1 cup banana ketchup
- 6 calamansi, to 9 pieces, for squeezing
- 1/2 teaspoon black pepper, freshly ground, or to taste (optional)
- 1 siling labuyo, finely minced (bird's eye chili), or to taste (optional)
Instructions
- 1
In a medium mixing bowl, combine the soy sauce, liquid seasoning, granulated sugar, and banana ketchup.
⏱️ 2 min
- 2
Using a small strainer to catch the seeds, squeeze the juice from 6 to 9 pieces of calamansi directly into the bowl. Adjust the quantity of calamansi based on your preferred level of tanginess.
⏱️ 3 min
- 3
If desired, add freshly ground black pepper or finely minced siling labuyo (bird's eye chili) to the mixture for a touch of heat. This step is optional.
⏱️ 1 min
- 4
Mix all the ingredients thoroughly in the bowl until the sugar is dissolved and everything is well combined.
⏱️ 2 min - 5
Pour the mixed sauce into a small saucepan.
⏱️ 1 min
- 6
Place the saucepan over medium-low heat and bring the sauce to a gentle simmer. Stir occasionally to prevent sticking and ensure even cooking. Continue to simmer until the sauce thickens to your desired consistency, about 8-10 minutes. It should coat the back of a spoon.
⏱️ 10 min
- 7
Remove the sauce from the heat and allow it to cool completely to room temperature. Once cooled, transfer the Pinoy Barbecue Sauce to a clean, airtight jar for storage.
⏱️ 1 min
- 8
Refrigerate the sauce. It is now ready to be used as a delicious dipping sauce or for marinating and basting chicken, tokwa (tofu), or pork barbecue.
Kitchen Tools
Pinoy Barbecue Sauce
- 1/4 cup soy sauce
- 1/4 cup liquid seasoning
- 1 cup granulated sugar
- 1 cup banana ketchup
- 6 calamansi, to 9 pieces, for squeezing
- 1/2 teaspoon black pepper, freshly ground, or to taste (optional)
- 1 siling labuyo, finely minced (bird's eye chili), or to taste (optional)
Instructions
- 1
In a medium mixing bowl, combine the soy sauce, liquid seasoning, granulated sugar, and banana ketchup.
⏱️ 2 min - 2
Using a small strainer to catch the seeds, squeeze the juice from 6 to 9 pieces of calamansi directly into the bowl. Adjust the quantity of calamansi based on your preferred level of tanginess.
⏱️ 3 min - 3
If desired, add freshly ground black pepper or finely minced siling labuyo (bird's eye chili) to the mixture for a touch of heat. This step is optional.
⏱️ 1 min - 4
Mix all the ingredients thoroughly in the bowl until the sugar is dissolved and everything is well combined.
⏱️ 2 min - 5
Pour the mixed sauce into a small saucepan.
⏱️ 1 min - 6
Place the saucepan over medium-low heat and bring the sauce to a gentle simmer. Stir occasionally to prevent sticking and ensure even cooking. Continue to simmer until the sauce thickens to your desired consistency, about 8-10 minutes. It should coat the back of a spoon.
⏱️ 10 min - 7
Remove the sauce from the heat and allow it to cool completely to room temperature. Once cooled, transfer the Pinoy Barbecue Sauce to a clean, airtight jar for storage.
⏱️ 1 min - 8
Refrigerate the sauce. It is now ready to be used as a delicious dipping sauce or for marinating and basting chicken, tokwa (tofu), or pork barbecue.