administratorGrill season is approaching, so it’s the perfect time to dust off your equipment and try some flavorful recipes. I love Asian cuisine, so here’s a sweet-spiced pork marinade that’s mild and suitable even for those cautious about new flavors.
You can use different pork cuts: shoulder, belly, or other fatty parts. Fat serves two purposes: it keeps the meat juicy on the grill and absorbs the marinade flavors best. For best results, marinate the meat as long as possible, ideally overnight in the fridge.
Ingredients
- 1 kg pork (shoulder, belly, or other fatty cut, bone optional)
- 2 tbsp sugar
- 1 tsp salt
- ½ tsp five-spice powder
- 1 tsp mild paprika
- ¼ tsp white pepper
- 1 tbsp sherry or Chinese plum wine
- 1 tbsp soy sauce
- ½ tsp sesame oil
- 2 tsp hoisin sauce
- 2 tsp tomato paste
- 2 tsp molasses
- 1 tbsp oil
- 3 garlic cloves, pressed
- 1 tbsp hot water
Preparation
Cut the pork into steaks, leaving the fat on.
In a large bowl, mix all the remaining ingredients. Reserve 2 tablespoons of the marinade in a smaller dish for serving later.
Coat the pork thoroughly with the rest of the marinade, cover tightly, and refrigerate overnight.
Grill over medium heat, watching carefully to avoid burning (sugar in the marinade can cause faster charring).
Slice the cooked pork diagonally and serve with the reserved marinade.
