Que Queens Pork Marinade
Serving Size : 1
Ingredients for prepare Que Queens Pork Marinade
:
| Amount | Measure | Ingredient - Preparation Method |
| 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 |
recipe Que Queens Pork Marinade
Combine onions that have been quartered, garlic
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and the ginger that has been cut in several chunks in the food processor. Puree and
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add the oil while the processor is on. Combine these and all the other ingredients. Let rest
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for an hour or so before using to allow the flavors to marry.
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Tips: Because of all the ingredients with a sugar content - sherry and soy - this marinade imparts a
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deep brown color. If possible, keep your meat wrapped for part of the cooking process.
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Of course, if you use this for pork tenderloins or chops, the cooking
Que Queens Pork Marinade
time is short enough for the marinade not to burn. This marinade is great on duck,
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too. Just prick the skin of the duck all over, let sit in the marinade 1-2 hours and roast at
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400F for about 1 1/2 to 2 hours or until the duck skin is crisp and loose from
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the meat. This means the thick layer of fat under the skin
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has self-basted itself away. Serve with a spicy dipping sauce. Notes: *Recipe from REVENGE OF
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THE BARBEQUE QUEENS, a culinary mystery by Lou Jane Temple, with Heaven
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Lee, chef, Heaven Cafe. Posted to the BBQ List by "Garry Howard" on
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Sep 19, 1998. Preparation Time: 0:00
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