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.
Ingredients
Preparation
Whisk 1/4 cup soy sauce, 1/4 cup packed dark brown sugar, 2 tablespoons sherry vinegar, 2 tablespoons fresh orange juice, 2 tablespoons hoisin sauce, 2 tablespoons freshly grated ginger, 2 minced garlic cloves, 2 scallions (white and green parts thinly sliced; chop 1 extra for garnish), 1 tablespoon dry mustard, 1 teaspoon crumbled dried chile or red pepper flakes, and finely grated zest of 1 orange in a nonreactive bowl. Cook meat as desired, basting with marinade during first half of cooking to create a glaze. Makes enough for 2 1/2 pounds of meat. Refrigerate until ready to use, up to 3 days.
