gold barbeque sauce, 150 grams
dark brown sugar, 75 grams
fish sauce, 27 grams
soy sauce, 27 grams
fresh ginger, 20 grams
black garlic, 20 grams
chili flakes, 4 grams
Peel the ginger and grate using a microplaner.
Peel the garlic and add the cloves to a blender/food processor. Process until puree or paste like. Slice and juice the fresh limes.
Add all ingredients to a small pot. While whisking the glaze, slowly bring the temperature up just until the sugar melts.
Remove from heat and allow to cool to room temperature. Once cooled, store in the fridge up to 24 hours before use.