Margarita's International Recipes
If you've had Filipino BBQ, you won't be completely surprised by the flavors in this marinade. I used it with chicken and the results were truly delicious. I'm sure it would work just as well with other meats.
Marinated meats are usually grilled, but I ended up baking the my chicken because it's winter. I did not glace it later in the cooking process, I was just lazy, but feel free to do so. Just reserve some of the marinade (before you mix it with the meat) and use it as a glacing liquid. In this recipe I used distilled vinegar, but feel free to use another kind. The recipe below should be enough marinade for about 4 pounds of meat.
- 1 cup soy sauce
- 1 cup vinegar
- 1 Tbsp. minced garlic or garlic powder
- 1 Tbsp. minced ginger or ground ginger
- 1 Tbsp. brown sugar
In a large bowl, mix all ingredients together. Reserve 1/3 cup of mixture to use as glacing liquid. Add meat to the marinade, and marinade covered, in the fridge, for at least 6 hours.
Adapted from Annie's recipe at Annie's Chamorro Kitchen
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