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Spicy Hoisin Marinade

This Asian-inspired marinade pairs perfectly with pork -- turning into a sticky, spicy, sweet glaze when cooked -- but can also be used with chicken or beef.

  • Yield: Makes 3/4 cup, enough for 2 1/2 pounds meat

Photography: James Baigrie

Source: Martha Stewart Living, July 2003


  • 1/4 cup soy sauce
  • 1/4 cup packed dark-brown sugar
  • 2 tablespoons sherry
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons hoisin sauce
  • 2 tablespoons peeled and grated fresh ginger
  • 2 cloves garlic, minced
  • 2 scallions, white and green parts, thinly sliced, plus more for garnish
  • 1 tablespoon dry mustard
  • 1 teaspoon crumbled dried chile, or crushed red pepper flakes
  • Zest of 1 orange


  1. Whisk together ingredients in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Add marinade; rub gently into meat. Cover; refrigerate for length of time specified below, turning meat occasionally.

  2. Before cooking, remove the meat from refrigerator and let it come to a cool room temperature. Cook as desired, basting with marinade during the first half of cooking to create a glaze. Garnish with scallions.

Cook's Notes

Marinating times:

•Shellfish: 20 minutes
•Cheese, tofu, and vegetables: 30 minutes
•Thin and flaky fish fillets: 30 minutes
•Thick and fatty fish fillets: 1 hour
•Beef, chicken, game, lamb, and pork: 6 to 24 hours

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