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
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.
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.
•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