PANTRYFLEX

On the jar: Sablewell Char Siu

shake · marinade

NATIONAL AWARD WINNERPrep 5 min

Char Siu Sauce

Independent adaptation of a publicly published Hetty Lui McKinnon recipe. Not affiliated with, sponsored by, or endorsed by Hetty Lui McKinnon.

Char Siu from a national-award-winning chef.

Ratio

Ratio by volume: Hoisin 60 ml, Soy Sauce 20 ml, Maple Syrup 20 ml, Rice Vinegar 10 ml, Five Spice 5 ml
Hoisin 60 mlSoy Sauce 20 mlMaple Syrup 20 mlRice Vinegar 10 mlFive Spice 5 ml

Ingredients

  • Garlic — 8 g
  • Hoisin — 60 ml
  • Soy Sauce — 20 ml
  • Maple Syrup — 20 ml
  • Rice Vinegar — 10 ml
  • Five Spice — 5 ml

Method

  1. Pour to the lines in order (bottom → top): Hoisin, Soy Sauce, Maple Syrup, Rice Vinegar, Five Spice.
  2. Add finishing notes: Garlic.
  3. Cap the jar and shake until emulsified.

Provenance

Hetty Lui McKinnon is a cookbook author working in Chinese-Australian / vegetarian; recognized with James Beard Book Award: Vegetable-Focused Cooking 2024 (Tenderheart).

Adapted from a Hetty Lui McKinnon recipe (Hetty Lui McKinnon / Stylist (Tenderheart)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Hetty Lui McKinnon / Stylist (Tenderheart) (published as “Char Siu Sauce”). Full citation lives in Provenance.

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