Cook Loose

• 1/3 Cup sugar
• 6 Tablespoons hoisin sauce
• 2 Tablespoons unseasoned rice vinegar
• 1 Tablespoon Asian fish sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon honey
• 1/3 Cup minced shallot
• 2 garlic cloves, minced
• 1 Tablespoon ginger, peeled and minced
• 3/4 teaspoon fresh orange zest
• 1/8 teaspoon Chinese five spice powder

Combine all ingredients except for the sugar in an oiled bowl.

Caramelize the sugar by putting it in a dry, heavy pan over medium heat. Leave it be until it starts to melt. Continue cooking, stirring it with a fork from time to time, until the sugar is all melted and a light golden brown. Do NOT walk away from this...really!

Working carefully, tilt the pan away from you and slowly add the other ingredients. The caramel is going to steam mightily so be careful. Caramel burns hurt.

Reduce the heat to low and cook over medium low heat while stirring until the caramel is dissolved in the rest of the ingredients, 6 - 8 minutes.

Cool this sauce and use as a final brush on for pork, ribs or even grilled salmon.