Great Marinade Experiment


So the recipe below is just a guesstimate on the amounts, I haven’t taken the time to actually measure while making it, I have just sort of thrown it together the few times I have made it and it has changed a lil bit, I am going to make it again this weekend and get more exact measurements.

I have used this on boneless pork ribs, as well as with some skirt steak. The pork I marinated it for about 15 minutes and then cooked it in the marinade in a sauce pan, then I reduced the marinade with white sugar for a sauce over the pork when done. The skirt steak, I marinated it for 2 days and then grilled it over a very high heat, and while it was cooking on the grill I put the leftover marinade in a sauce pan and reduced it down with brown sugar that I had dried out and then finely ground it in a food processor.

  • 1/2 cup Soy Sauce
  • 2 tablespoons chopped garlic
  • 1 tablespoon garlic olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon mongolian fire oil
  • 1 teaspoon sesame oil
  • 1 tablespoon pureed ginger
  • 1 teaspoon sirracha
Wisk it all together, you may need to double it to marinate more than 2 breasts of chicken or more than a couple pork chops or ribs.
To make it into the thicker sauce, I cooked it in the sauce pan and added somewhere between 1/8 and 1/4 cup of sugar to help thicken and sweeten it up a bit, but the boiled sugar also helped give it a nice texture that really clung to the meat when drizzled over the top on the plate.

The oil worked really well on the grill and dripped out nicely to cause some flare ups on the grill which helped give the skirt steak a really nice caramelization on the outside.

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