The best thing about Asian style marinades is that the soy sauce has enough salt to do double duty as a brine, so the flavors penetrate better than they do in most marinades. This one is particularly good for making Asian-style ribs, beef, chicken, or shrimp.
The dominant flavor here comes from hoisin sauce. Called Chinese BBQ sauce or Chinese ketchup, hoisin sauce bears no resemblance to either, other than Chinese cooks use it a lot. This most excellent condiment is made from soybeans, vinegar, rice, salt, flour, garlic, and chili peppers. Wonderful, hoisinful stuff. If you have trouble finding it in your grocery store, try Amazon.com.
- 1 cup hoisin sauce (or a 9-ounce jar)
- ¼ cup diced onions
- ¼ cup soy sauce
- ¼ cup sake or white wine
- ¼ cup rice wine vinegar
- ¼ cup orange juice
- ¼ cup grated fresh ginger (peel it first)
- ¼ cup toasted sesame oil
- 1 tablespoon mustard powder
- 2 tablespoons Sriracha hot chili sauce or another hot sauce
- 3 cloves garlic
- 1 teaspoon five spice powder
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Mince or press the garlic and combine it with the remaining ingredients in a zipper bag. Now you're ready to submerge the meat. Give it 3 hours minimum in the fridge, and up to 24 hours.