Adding Additional Ingredients to Marinade for Gourmet Pork Roast

Video Transcript

"We're just finishing up. You can see it's sort of a paste. I'm going to add a little more of this great ginger blend; it's minced fresh ginger. You can find this in your grocery store. Generally, it's in the produce section, and it's kept cold. It's really convenient; it's really spicy, You don't want to be too generous in the beginning. I'm going to give it a nice squirt of about that size, give it a stir, and then taste it, and see how we're doing; gingerwise. Just a little more; yeah, I think that's going to be perfect. The last thing that we need to put in this is cilantro. I've got some great cilantro here; fresh cilantro. I'm going to grab a nice handful of it; a good sized handful of the cilantro. The cilantro flavor is really going to create that Asian flavor. It's actually considered Asian parsley. In Southeast Asia they call this parsley. This is their version of what we normally think of as parsley. Again; we're using good knife skills here; holding the knife by the blade, keeping our hand in a claw, letting our thumb guide from behind. Get a really fine mince on this. You can come back over and do the cooks mince. I want this really nice and fine; because this is going to be the glaze that's going to go on our roast, after we've seared it. You can hear when you're mincing really well. You can hear the leaves making a little squishy sound; they're being chopped finely, and the smell will come up and hit you in the nose. This is about perfect; that's gorgeous. Let's take, and throw this into our glaze; perfect. "