Pop’s Asian-American Grilling Sauce

  • Serves

    makes About 1 1/2 Cups


This robust sauce, adapted from a recipe by James Liping Woo, father of writer Mei Chin, adds a balanced sweet and pungent heat as a marinade or baste for all sorts of meats and vegetables. This recipe first appeared in our June/July 2013 issue along with Mei Chin's article Home Fire.


  • 1 cup ketchup
  • 1 cup roughly chopped cilantro
  • 12 cup honey
  • 13 cup sake
  • 13 cup soy sauce
  • 14 cup fermented bean curd
  • 14 cup fish sauce
  • 14 cup oyster sauce
  • 14 cup sesame oil
  • 3 tbsp. sriracha hot sauce
  • 6 cloves garlic, peeled
  • 2 small red Thai chiles, stemmed
  • 1 (2") piece ginger, peeled and thinly sliced


Step 1

Purée all ingredients in a food processor until smooth.

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