Spicy Chinese Marinade
This adaptable Chinese marinade is perfect for various meats, including pork tenderloin, beef short ribs, or chicken. The heat level can be adjusted with red pepper flakes. After marinating, the meat is cooked to your preference, while the reserved marinade is transformed into a glossy sauce with butter. It is traditionally served over rice or noodles and garnished with green onions. The total preparation and cooking time is approximately 100 minutes.
Ingredients
- 1/3 cup soy sauce
- 1/3 cup hoisin sauce
- 2 tablespoons vegetable oil
- 3 tablespoons sugar
- 3 cloves crushed garlic
- 1 dash red pepper flakes, to taste
- 2 -3 lbs meat, of your choice
- 1/2 cup water
- 1/4 cup butter
- 6 chopped green onions (optional)
Method
- Combine the soy sauce, hoisin sauce, vegetable oil, crushed garlic, sugar, and red pepper flakes in a heavy-duty freezer bag.
- Place your chosen meat into the bag and move it around to ensure it is fully coated.
- Seal the bag and place it in the refrigerator for a minimum of 1 to 3 hours, remembering to turn it over now and then.
- Take the meat out, keeping the leftover marinade, and cook it to your preferred level of doneness.
- While the meat cooks, pour the reserved marinade from the bag into a saucepan.
- Swirl the 1/2 cup of water inside the empty bag to rinse it.
- Pour this water into the saucepan with the marinade.
- Place the saucepan over heat and allow the liquid to reach a low boil.
- Let it bubble gently for 5 to 6 minutes.
- Just before the meat is finished, add the butter to the saucepan.
- Warm the sauce until the butter has fully melted and combined.
- Slice the cooked meat into thin pieces and spoon the warm sauce over the top.
- Scatter the chopped green onions over the dish as a garnish.
- Accompany with a side of rice or noodles for serving.
Nutrition (per serving)
Sodium1773700 mg
Recipe details
CategoryChinese
AuthorAlways in the kitch
