Recipe by Two Socks
This is, so far, the best marinade for pork or beef I have ever found. It is non-acidic, which means you can (and should) let the meat marinate for as long as two to three days! Try it; I GUARANTEE you'll like it too!
Top Review by EdsGirlAngie
Excellent, not-overpowering marinade! I prepared this for my fiance with two huMUUUUUNNNNgo pork chops, let them marinate for 3 days, then he grilled them over oak & apple woods. Wonderful flavor, and he mentioned that the leftovers tasted even better the next day. Thanks so much for posting this, Two Socks!
- 2⁄3 cup soy sauce (I don't recommend the low-sodium stuff)
- 1⁄3 cup vegetable oil
- 2 tablespoons mustard powder
- 4 tablespoons molasses
- 4 garlic cloves, finely minced
- 1 piece fresh gingerroot, pealed and finely chopped (about 2 ounces)
- 2 -3 tablespoons minced onions
Directions See How It's Made
- Place the soy sauce and oil in a small bowl.
- Whisk in the molasses, onion, mustard powder, ginger, and garlic; stir well.
- Place the meat in a non-metallic container in a single layer and pour marinade over the meat.
- Cover and refrigerate at least 12 hours and up to 36 hours.
- Turn about every 8 hours or so to expose all sides of the meat to the marinade.
- Grill or broil to your liking.
- NOTES: This makes enough marinade for 2 to 3 pounds of meat.
- It works great on all cuts of pork or beef, but it seems to work especially well for thick pork chops and round or sirloin steaks.
- I've also substituted up to 2 tablespoons of the oil for dark sesame oil; any more and it overpowers other flavors.
- You can also use canola oil for this recipe.