Fusion Sauces For The BBQ

Top Secret BBQ Sauce Recipe

When anyone mentions fusion sauces or cuisine I always think of Ken Hom and his hot wok giving us that that fantastic East meets West blend. Well I guess you could say that my fusion influenced homemade BBQ sauce is paying “homage” to the great man.

Fusion cooking has been around for many years if not from when we first started to cook. In essence it's a style of cooking that brings together influences and flavors from differing regional cooking techniques. Whever you see mass immigration for example you'll find fusion cooking (and therefore fusion sauces). That said, this one is definitely an East meets West even if the basic barbecue taste is a combination of sweet and sour.

I’ve got all the traditional barbecue ingredients like tomatoes, Worcestershire and some sweetness too but mixing it with some typical Chinese ingredients? ..Surely not?

I couldn’t believe how good it is but don’t take my word for it. The ingredients are below and you can have it knocked up within the hour but please note that because of the long list of ingredients it does make rather a lot of sauce so be prepared to pot some up and preserve for a later date.

Yield:- 3 pints or 1.5 litres

Preparation Time:- 10 minutes
Cooking Time:- 50 minutes

Total Time:- 1 hour


  • 1 1/2 cups chopped yellow onion (1 lg. onion)
  • 3 cloves garlic peeled and crushed
  • 120ml or ½ cup vegetable oil
  • 240ml or 1 cup tomato paste (10 ounces)
  • 240ml or 1 cup cider vinegar
  • 240ml or 1 cup honey
  • 120ml or ½ cup Worcestershire sauce
  • 240ml or 1 cup Dijon mustard
  • 120ml or ½ cup soy sauce
  • 240ml or 1 cup hoisin sauce
  • 1 tablespoon chili powder
  • ½ tablespoon ground cumin
  • ½ tablespoon crushed red pepper flakes


Place a large saucepan on a low heat and gently fry the onions and garlic in the vegetable oil for 10 to 15 minutes. It needs to be a low heat so that the onions turn translucent but not browned.

Take the pan off the heat, add the tomato paste next and gradually dilute down with the vinegar so the sauce doesn't go lumpy.

Throw in the remainder of the ingredients, bring to the boil and simmer uncovered on a low heat for 30 minutes or until it reaches the consistency that you like.

You can use the sauce immediately or store in the refrigerator for up to a week.

See Also:-

Asian BBQ Menu Ideas
Oriental Vinegar Barbecue Sauce
BBQ Sauce Asian Style Barbecue Sauce Recipes
How To Preserve BBQ Sauce

Page Updated May 2012

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