Beginning the Marinade for Gourmet Pork Roast

Video Transcript

"So, we're making a little twist in an Asian Szechuan marinade. It's a little bit Asian, it's a little bit American, it's a little bit country. We're going to start; it's pretty simple. We want to start with some soy sauce, and I have two different types of soy sauce. This is a dark soy. It's a richer, thicker soy sauce. You can find this in any Chinese grocery store. A lot of times you can find it in your regular grocery store. It will say dark soy. Put a little bit of that into our bowl. A tamari soy sauce would be very similar to this. I'm going to add a little bit of regular Kikkoman light soy sauce; just a little; that's good. Now, a little bit of sesame oil. Sesame oil is very strong and spicy, so a little dab will do ya. It will give it a lot of nice flavor. I 'd say I put in maybe a half a teaspoon; a teaspoon; somewhere in that neighborhood. I have crushed garlic. You could take, and do your own garlic, and I am going to cut some up later for part of this; but I think for this particular marinade, all we need is crushed garlic. That's a good teaspoon; not a culinary teaspoon, but a teaspoon nonetheless. I want to give this a little stir to mix it; incorporate it. Add a teaspoon of Dijon mustard, because mustard and pork go together very, very well. Now we're getting into what sort of brings it into our Asian flair. Now we're going to go into what makes this a bit of the Szechuan Asian flair. We've got some ginger spread. This is ginger jam that I absolutely love. You can certainly use this on toast, or anything that you like, but it's great in these Asian dishes. It's full of spice and flavor. It's a little bit sweet. I don't mind that my spoon is a little bit dirty, because I'm probably going to go in and lick some of it anyhow. I'm going to use close to a tablespoon of this Asian ginger jam; and a little bit of my sweet chili sauce. You can get this in your Asian store. I'm just going to add a tiny bit to that; about a teaspoon. It's spicy, but not too spicy. You can see, we're starting to get sort of a thick, gorgeous paste here. I'm going to reach in and give it a little taste with my finger. "