Que Queen's Pork Marinade
May 2, 2019
Can be used with duck as well
Ingredients
- 1/2 cup dark soy sauce
- 1/2 cup light soy sauce
- 1/2 cup dry sherry
- 1/2 cup rice wine vinegar
- 1/2 cup lime juice
- fresh squeezed OR
- 1/2 cup bottled key lime juice
- 1 cup peanut oil OR canola oil
- 1/4 cup sesame oil
- 2 medium onions
- 6 centiliters garlic
- to 10-cloves
- 2 in fresh ginger
- to 4 inches, peel
Directions
- Step 1 Combine onions that have been quartered, garlic and the ginger that has been cut in several chunks in the food processor.
- Step 2 Puree and add the oil while the processor is on.
- Step 3 Combine these and all the other ingredients.
- Step 4 Let rest for an hour or so before using to allow the flavors to marry.
- Step 5 Tips: Because of all the ingredients with a sugar content — sherry and soy — this marinade imparts a deep brown color. If possible, keep your meat wrapped for part of the cooking process.
- Step 6 Of course, if you use this for pork tenderloins or chops, the cooking time is short enough for the marinade not to burn.
- Step 7 This marinade is great on duck, too. Just prick the skin of the duck all over, let sit in the marinade 1-2 hours and roast at 400F for about 1 1/2 to 2 hours or until the duck skin is crisp and loose from the meat. This means the thick layer of fat under the skin has self-basted itself away.
- Step 8 Serve with a spicy dipping sauce.