|
|
Que Queen s Pork Marinade
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 cloves garlic, to 10-cloves
2 inches fresh ginger, to 4 inches -- peel
Instructions:
Combine onions that have been quartered, garlic and the ginger that
has been cut in several chunks in the food processor. Puree and add
the oil while the processor is on. Combine these and all the other
ingredients. Let rest for an hour or so before using to allow the
flavors to marry. 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.
Of course, if you use this for pork tenderloins or chops, the cooking
time is short enough for the marinade not to burn. 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. Serve with a spicy dipping sauce. Notes: *Recipe from REVENGE
OF THE BARBEQUE QUEENS, a culinary mystery by Lou Jane Temple, with
Heaven Lee, chef, Heaven Cafe. Posted to the BBQ List by "Garry Howard"
on Sep 19, 1998. |
|
|
|
