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.

Martha Stewart Living, July 2003


Credit: James Baigrie

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

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


Reviews (1)

Rating: Unrated
It would be very helpful if some more instructions were included as to what types of meat this compliments and how long to marinate. I came across this looking for blade steak instructions (I have never made one and heard they can be tough.) I think this would also be excellent with chicken.