This Asian-inspired marinade pairs perfectly with pork—turning into a sticky, spicy, sweet glaze when cooked—but can also be used with chicken or beef.

　　

Ingredients

makes 3/4 cup, enough for 2 1/2 pounds meat

　　1/4 cup soy sauce

　　1/4 cup packed dark-brown sugar

　　2 tablespoons sherry

　　2 tablespoons fresh orange juice

　　2 tablespoons hoisin sauce

　　2 tablespoons freshly grated ginger

　　2 garlic cloves, minced

　　2 scallions, white and green parts, thinly sliced, plus more for garnish

　　1 tablespoon dry mustard

　　1 teaspoon crumbled dried chile or crushed red pepper flakes

　　Zest of 1 orange

　　

Step 1

Whisk together the ingredients in a nonreactive bowl. Arrange the meat in a shallow nonreactive dish or resealable plastic bag. Add the marinade; rub gently into the meat. Cover; refrigerate for the length of time specified on page 625, turning the meat occasionally.

　　

Step 2

Before cooking, remove the meat from the refrigerator and let it come to a cool room temperature. Cook as desired, basting with marinade during the first half of cooking to create a glaze. Garnish with scallions.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.