hoisin +

Chinese barbeque marinade by Kyrea

Play around with these ingredients - I regularly use variations of this on both pork and chicken. The longer you leave the meat in, the tastier it gets, and the more tender the meat - great with summer salads, or with rice and stir-fry vegetables in winter.

Added on 9 June 2008

• Serves 0
• Prep: 5m
• Cook: n/a
• Difficulty: 1-Piece of cake
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