This marinade is wonderful with pork chops, flank steak or chicken wings. For pork chops, marinate four 8-ounce chops in the refrigerator overnight. Grill over hot coals until medium-rare, about 5 minutes per side. For London broil or flank steak, marinate one 1 1/2-to-2-pound piece in the refrigerator for at least 8 hours. Grill over hot coals until rare, about 3 to 4 minutes per side.
Ingredients
- 1 tablespoon grated ginger
- 1 medium papaya, peeled and coarsely chopped
- 1 small pear, peeled and chopped
- 1 small onion, peeled and chopped
- 1 small clove garlic, peeled and minced
- 1 tablespoon honey
- ¼ cup soy sauce
- ⅓ cup pineapple juice
- 1 tablespoon Korean rice wine or sake
- ½ teaspoon freshly ground pepper
- ½ teaspoon sugar
- 2 tablespoons sesame oil
- ½ teaspoon sesame seeds
- ¼ cup minced scallions
- Nutritional Information
Nutritional analysis per serving (2 servings)
445 calories; 15 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 76 grams carbohydrates; 10 grams dietary fiber; 53 grams sugars; 5 grams protein; 1789 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Two cups
Preparation
- Put all ingredients, except sesame seeds and scallions, in a blender. Puree until smooth. Pour the marinade into a glass or ceramic bowl. Add the sesame seeds and scallions. Refrigerate in an airtight container for up to 3 days.
5 minutes
Dining and Cooking