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.
Recipe information
Yield
makes 3/4 cup, enough for 2 1/2 pounds meat
Ingredients
1/4 cup soy sauce
1/4 cup packed dark-brown sugar
2 tablespoons sherry
2 tablespoons fresh orange juice
2 tablespoons hoisin sauce
2 tablespoons freshly grated ginger
2 garlic cloves, 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
Preparation
Step 1
Whisk together the ingredients in a nonreactive bowl. Arrange the meat in a shallow nonreactive dish or resealable plastic bag. Add the marinade; rub gently into the meat. Cover; refrigerate for the length of time specified on page 625, turning the meat occasionally.
Step 2
Before cooking, remove the meat from the 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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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