Pork Marinade

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 0.75cups of Pork Marinade
  • About This Recipe

    “IMMMMMMMMM! This is one of my favourite marinades that I use with pork.”

    Ingredients

  • 1/2 teaspoonfive-spice seasoning
  • 1/4 cuplight soy sauce
  • 1/4 cupbrown sugar
  • 2tablespoons sherry wine or 2tablespoonsred wine
  • 2 -3garlic cloves, crushed
  • 2teaspoonsgrated fresh ginger
  • Directions

  • Combine all ingredients together and mix well.
  • Reviews

  • “^5 on this one, Karin. I used low sodium soy sauce and used Port wine. Then I marinated a couple of lamb steaks in it, roasted them, then crisped them under the broiler with egg yolk, flour and garlic powder on top. Served them with homemade Chinese fried rice – what a feast! I’ve already made another double batch of this stuff to have with pork this weekend.”

  • “Oh Karin! What a fabulous marinade this is. This pork marinade is the cream of the crop! We were all really pleased with the flavor, truly it was enjoyed. I’m submitting a photo of my pork chops bathing in this delicious liquid, my way of saying thanks and hats off to the chef for such a great pork booster! (The one thing I did want to mention was that the recipe yields about 3/4 cup rather than 1.5 cups)”

  • “This will be used a lot !!!! Have so far used it on pork fingers & pork steaks. Roll on summer for using with meats on the Bar-B-Q. The blend of flavours takes it from ordinary marinade for pork ….. to a really great one. Thanks Karin, Cheers JenT:)”

  • “Sorry, did not like the flavor.I eliminated the ginger because I don’t care for it, but otherwise followed the recipe.”

  • “Delicious!My entire family loved the flavor.”

  • “Love, love, loved this simple marinade. Keeper!! Thank you for another marinade to use my five spice seasoning with.”

  • “I used a 3lb boneless pork loin roast and marinated this well over 24 hrs. Baked in a preheated 500′ oven for 15 min. than reduced the temp to 325′ and baked for a little over 1 hr. Outstanding! Tastes exactly like the Oriental Pork that our supermarket deli dept. has. Now the tough decision, use the leftovers for pork fried rice, or eaten cold sliced thin for sandwiches-hmm…”

  • “We enjoyed this last night though we only had an hour and half to marinate them (what time would others recommend). Also I used dry sherry as I had no red wine. Added a lovely flavour to the pork chops.Have now used this on a number of occassions (still using dry sherry) and it has been well received by all.”

  • “These were very tasty!I marinated for about 6 hours and they were full of flavor and very tender.I had a package of mixed pork chops (the on sale version)LOL and they were all tender.Thanks!”

  • “This was delicious.I couldn’t find 5-spice seasoning in my grocery store so based on the description of it, I created it on my own.I added some olive oil to mine as well and marinated it overnight.The meat was extremely flavorful but not in an overpowering way.Great!”

  • “Simple and given enough time, outstanding flavor. I did this marinade on kabobs for Christmas day BBQ and it was the first item to run out.”

  • “This is a fast & easy recipe and quite tasty, even with a short amount of marinating time (1hr). We used it on cubed pork tenderloin and served it with Chinese pork dumplings and mixed veggies. Very nice.”

  • “I’m with the folks on this one. I did a 2-pound rolled pork roast last night and was able to give it a couple of hours of advance marinating time in this stuff. Just Magic, that’s what I say, just magic!Anyway, I doubled the recipe except for the five-spice which I kept the same. It really didn’t taste at all like licorice to me so maybe I hit on just the right proportion of five-spice.In any case, this recipe rules!”

  • “I’m not leaving a star review because this was not my favorite. And I don’t want the star rating to be effected by my vote. Because I think I’m the minoity. I do have to say if you don’t like the taste/smell of black licorice 5 spice is NOT the spice for you. This is what turned me off to it, I hate black licorice. I think this recipe would be just as good without the 5 spice. Next time I’ll leave out the 5 spice and add more ginger and garlic. Thanks for the idea Karin.”

  • “This is a great pork marinade recipe.The last time I made it, I was out of wine (yikes), so I substituted rum and it was delicious as well.Thank you Karin!”

  • “Used this marinade a few times, and love it more each time.Though instead of soy sauce I use fish sauce, which works just as well.”

  • “I never could think of a marinade for pork, but this one is excellent, I will be using this all the time.”

  • “A perfect marinade for pork.Wonderful flavors without being overpowering.Used it on pork shoulder steak.Think I used regular soy sauce instead of light.I won’t change a thing when I make this again.”

  • “SUPER yummy!!Our guests of 6 adults 2 teens and a couple of 3 yr olds – all LOVED this!We marinated pork chops for about 20 hours and it was perfect.Not to sweet – not too salty – not to much soy taste either.This is a keeper! Thanks!”

  • “I liked the flavor very much. I used boneless pork loin sirloin chops, red cooking wine, light soy, fresh ginger and garlic and an equivalent amount of Splenda mixed with Atkins syrup to substitute for the brown sugar. Marinated 24 hrs, patted dry, and used the Foreman grill. Came out excellent. Oh by the way I went to 3 major grocery stores before I found the 5 spice seasoning. I suggest to others to call around first unless you have everything to make your own. Keeper. Thanks for sharing.”

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