I have always loved barbecued meat. I especially love it barbecued on coal, skewered, marinated the night before and basted with a sweet and sour sauce. But this basting sauce recipe is so versatile as you can use it as dipping sauce, too especially if you love extra sauce for your meat. It’s delicious enough to be spread on top of a jack potato, steamed vegetables or rice. This sauce will never disappoint!
This recipe is for a kilo and a half to two kilograms of meat. This is not just for skewered meat but would also work with chicken or turkey thighs, breast and wings. It is also great for pork belly, thighs and even baby back ribs!
6 cloves of garlic, minced
1/2 teaspoon of freshly grated ginger (optional. I know some people who doesn’t like it’s taste)
1 3/4 cups of peach jam (I use the Diet low in sugar type of the Hero brand. I have tried this with strawberry jam, too and it was great, maybe just a little too sweet for my taste. Find which one works best for you)
1 1/4 cups of tomato catsup (I use Heinz as I find it’s acidity is just right for this recipe. This is a personal preference though ^^)
2/3 cups of soy sauce (I use Kikkoman which is sweeter than other brands so you might consider that. If you use one with a saltier taste compared to Kikkoman, then you might want to add less than the 2/3 this recipe calls for. But then, it’s still a personal preference.)
2 teaspoons tabasco (You can use lesser or more than that. It’s still a personal preference)
Marinade the meat the night before you’re cooking it. What I always do is season the meat pieces with salt and ground pepper. I crush a couple of garlic cloves, squeeze the juice out of 2-3 lemons and crush a couple of laurel leaves. I mix all of these three ingredients and dip each meat pieces into the mixture and pour on top of it the rest. I would turn the meat pieces every couple of hours or so. Cover the pan or tray with a cling film.
1. Heat a skillet on a stove on low heat. Add a teaspoon or two of olive oil. Sauteé the minced garlic and ginger until the garlic has slightly changed in color but not burnt.
2. Add all the other ingredients in any order.
3. Turn of the heat once everything is thoroughly mixed.
Cook the meat as desired. You could cook it in a coal grill or in an oven. When I cook the meat in the oven, I bake it at 200 degrees Celcius with the marinade included with the tray on low-middle of the oven. Once the top starts to turn golden brown, I start basting with the sauce using a silicone brush. Everytime I turn the meat, I baste it with the sauce. At the end of the cooking process, I leave it on grill (250 degrees Celcius in my oven) for 4-5 minutes.
If you don’t like to encounter bits and pieces in your dipping sauce, sieve it first. To use as dipping sauce, I just add a couple of tablespoons of cornstarch/water mixture and I let it boil over low heat until it reaches the desired consistency. If it’s too light, add more cornstarch/water mixutre. You can start at 1 tablespoon (as this will depend ont he amount of sauce left after basting the meat) and just increase gradually according to your needs. After the first sign of bubbles, I turn it off without stopping from stirring the sauce so it won’t stick to the bottom of the skillet . For a cup of water at room temperature, I use 2-3 tablespoons of cornstarch.
Serve meat with jack potato, steamed vegetables, sauteed mushrooms or steamed rice. Enjoy!