Yumm Singa Black Pepper Sauce, 200g

A rich, sticky Singaporean black pepper sauce built on a sweet soy base, layered with ginger, garlic, red chilli, white pepper and freshly cracked black pepper. The result is a deeply savoury, aromatic sauce with a slow-building peppery warmth - sweet, sticky and punchy in equal measure.

It does the heavy lifting on weeknights. Stir it through a quick stir-fry, glaze ribs or chicken wings in the oven, marinate beef or pork before grilling, or finish noodles and rice straight from the wok. Familiar enough to feel comforting, distinctive enough to feel new.

The sort of jar that turns a handful of simple ingredients into something properly memorable.

Recipes to try using this ingredient:

• Singaporean Black Pepper Pork with Ginger & Chilli Fried Rice

Why we love it:

• A faithful take on the Singaporean black pepper sauce made famous by Singapore's beloved black pepper crab
• Sweet, sticky and properly peppery, without being harsh or one-note
• All-natural, vegan and gluten-free, made with gluten-free soy sauce
  
• Doubles up as a stir-fry sauce, marinade and roasting glaze

How to use:

• Toss through stir-fried beef, prawns, chicken or tofu with vegetables and noodles
  
• Use as a marinade for ribs, wings, pork chops or steak before grilling or roasting
  
• Brush onto roasted meats as a glaze, or stir into fried rice for instant depth

More information:

• Singapore's famous black pepper crab was invented in the 1950s and is still one of the city's most-loved hawker dishes - this sauce is built on the same flavour blueprint
  
• Store in a cool, dry place out of direct sunlight. Refrigerate after opening and use within 28 days
  
• Allergens: SOYA
  
• Ingredients: Gluten-free Soy Sauce (water, SOYA BEANS, salt, spirit vinegar), Brown Sugar, White Sugar, Ginger, Garlic, Sunflower Oil, Water, Dried Minced Garlic, White Wine Vinegar, Salt, Red Bird's Eye Chilli, Ground Coriander, Black Pepper (1%), White Pepper (0.4%), Thickener: Xanthan Gum