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Asian Style BBQ Sauce
Our popular and versatile sauce is an addictive blend made with hoisin, soy, black bean garlic sauce, and other Asian seasonings.
Try it with our Berkshire Pork Belly, shredded pork, stir fry dishes, and anything else you want to taste delicious!
Since pioneering the sous vide method in France in 1971, the master chefs at Cuisine Solutions have been committed to perfecting classic culinary dishes using modern cooking techniques. We do all the work—all you have to do is reheat and serve.
- Made in the USA.
- Packed with the highest safety standards: cooked sealed, then pasteurized, flash-frozen, and shipped to you on dry ice.
- Each order contains detailed reheating instructions and nutritional information.
About this dish
What goes into it, what you get out of it, and how to heat it for best results.
Nutrition Facts
Serving Size 2 Tbsp | Servings Per Container 8
Calories 60
Calories from Fat 5
Dietary Benefits
Ingredients
Sugar, Tomato Sauce (tomato concentrate (water, tomato paste),
corn syrup, vinegar, salt, onion, natural flavorings, garlic), Hoisin Sauce (sugar, water,
soybeans, salt, sweet potato, modified corn starch, sesame seeds, garlic, wheat flour,
chili pepper, spices, caramel color, acetic acid, FD&C red color No.40), Soy Sauce (water,
organic soybeans, organic wheat, salt and organic alcohol (to preserve freshness)),
Black Bean Garlic Sauce (soy sauce (water, salt, soybean, wheat), salted black bean
(black bean, water, salt, ferrous sulphate, ginger), garlic, water, white sugar, salt,
soybean oil, rice wine, modified corn starch), Water, Natural Red Color (carmine,
annatto), Veal Base (veal and beef stock, salt, tomato powder (spray dried tomato
powder, less than 1% silicon dioxide(for anti-caking)), canola oil, vegetable juice
concentrate (celeriac, carrot, onion, garlic, mushroom), potato starch, soy lecithin,
cocoa powder, natural flavor), Ginger Powder (sulfur dioxide added), Coloring (FD&C
yellow #5, FD&C yellow #6), Spices (anise, cinnamon, star anise, cloves, ginger and
sulfiting agents).
Dietary Notes
Item Number
9918741766
| Amount per Serving | %DV* | |
|---|---|---|
| Total Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 660mg | 28% |
| Total Carbohydrate | 14g | 5% |
| Dietary Fiber | 0g | 0% |
| Sugars | 14g | |
| Protein | 1g | |
| Vitamin A | 0% | |
| Calcium | 0% | |
| Vitamin C | 0% | |
| Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| 2,000 Calorie Diet | ||
|---|---|---|
| Total Fat | Less than | 65g |
| Saturated Fat | Less than | 20g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g |
| 2,500 Calorie Diet | ||
|---|---|---|
| Total Fat | Less than | 80g |
| Saturated Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 375g | |
| Dietary Fiber | 30g |
Heating Instructions
Conventional Oven
1. Preheat your oven to 375°F.
2. Open pouch and place product in oven
safe dish. Discard plastic pouch.
3. Cover dish in aluminum foil and heat
for 35-38 minutes.
Water Bath
1. Fill and preheat water oven to 160°F.
2. Submerge pouch in water oven for 45-50
minutes.
3. Carefully remove pouch from water oven.
4. Open pouch and place product in serving
dish.
Conventional Oven
1. Preheat your oven to 375°F.
2. Open pouch and place product in oven
safe dish. Discard plastic pouch.
3. Cover dish in aluminum foil and heat for 35-38 minutes.
Water Bath
1. Fill and preheat water oven to 160°F.
2. Submerge pouch in water oven for 12-14 minutes.
3. Carefully remove pouch from water oven.
4. Open pouch and place product in serving
dish.
Conventional Oven |
Water Bath |
|
| from frozen | 1. Preheat your oven to 375°F. 2. Open pouch and place product in oven safe dish. Discard plastic pouch. 3. Cover dish in aluminum foil and heat for 35-38 minutes. |
1. Fill and preheat water oven to 160°F. 2. Submerge pouch in water oven for 45-50 minutes. 3. Carefully remove pouch from water oven. 4. Open pouch and place product in serving dish. |
| from thawed | 1. Preheat your oven to 375°F. 2. Open pouch and place product in oven safe dish. Discard plastic pouch. 3. Cover dish in aluminum foil and heat for 35-38 minutes. |
1. Fill and preheat water oven to 160°F. 2. Submerge pouch in water oven for 12-14 minutes. 3. Carefully remove pouch from water oven. 4. Open pouch and place product in serving dish. |
"I became a chef because I like to be creative and work really hard."
"We’re our biggest critics, which allows us to stay ahead and be the world leader in sous vide."
"Quite honestly, I think Cuisine Solutions is the best of the best."
"I was inspired by watching my mum cooking at home. The more I cooked, the more I enjoyed it. It has become a passion more than a job."
"Home chefs love our food because it’s so easy to use and is consistently excellent."
"At Cuisine Solutions, I helped develop the Red Beans and Rice with Andouille Sausage, the Chicken Rollatini and the Red Thai Curry Chicken—all are delicious!"
"My favorite Cuisine Solutions dishes are the Chicken Korma, the Grilled Salmon and the Beef Wellington. They’re all fantastic."
"Our foods are user-friendly, offer big flavor and they have classical roots."
"Food is the perfect platform for creative expression."
"Cuisine Solutions follows the most basic of culinary rules: Find the best, freshest ingredients possible and prepare them simply to enhance their natural flavor."
"I became a chef because, just like a scientist or engineer, this profession has a technical aspect—and I enjoy that."
"I love to work with food, be creative and make people happy."
"I enjoy seeing how food crosses cultural lines and brings people together regardless of their background."
"Cuisine Solutions incorporates passion, fresh ingredients and creative ideas to make dishes anyone can enjoy."
"I became a chef because I love food."
"Our creativity and attention to detail allows us to be the leader in sous vide cooking."