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Simple Asian-Inspired Pork Marinade

A balanced blend of soy sauce, rice vinegar, honey, oils, and aromatics that quickly tenderizes and flavors pork, making it ready for grilling, baking, pan-searing, or slow cooking.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Sauces and Condiments
Cuisine: Asian Inspired
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons honey
  • 1/4 cup olive oil
  • 2 tablespoons fresh ginger minced
  • 6 cloves garlic minced
  • 2 tablespoons sesame oil
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 stalks green onions chopped
  • 1 tablespoon lime juice

Equipment

  • Large measuring cups and measuring spoons
  • Small mixing bowl
  • Whisk
  • Gallon-sized resealable plastic bag or glass baking dish
  • Meat thermometer (optional)
  • Tongs or slotted spoon
  • Paper towels

Method
 

  1. Gather all ingredients and prepare aromatics by mincing ginger and garlic finely.
  2. In a mixing bowl, whisk together soy sauce and rice vinegar until combined.
  3. Add honey, olive oil, and sesame oil; whisk until the honey dissolves and the mixture is emulsified.
  4. Stir in minced ginger, minced garlic, and lime juice to incorporate fresh aromatics.
  5. Season with red pepper flakes, black pepper, and salt; taste and adjust seasoning as needed.
  6. Pat pork dry with paper towels and place in a gallon-sized resealable bag or glass baking dish.
  7. Pour the marinade over the pork, seal the bag or cover the dish, and massage to coat all surfaces.
  8. Refrigerate the pork for at least 30 minutes or up to 12 hours for maximum flavor and tenderness.
  9. Remove pork from the refrigerator 15 to 20 minutes before cooking to allow it to reach room temperature.

Notes

Reserve a small portion of the marinade before adding raw pork to use as a sauce. The marinade can be prepared up to a day in advance, and the pork can marinate for up to 12 hours for extra tenderness.