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Recipe Detail Page
Licorice-y Nectarine Marinade for Pork
Summer 2016
Pork and stone fruit is a classic combination, and at its heart this marinade is a marriage of these elements—but it’s really the star anise, ginger and miso that turn this into an exceptional finger-licking affair. Finding star anise that’s already ground can be a pain—if you have a spice grinder, settle for whole and grind it yourself. The finished grilled pork is terrific paired with a cold rice salad.
Makes enough marinade for 2 lbs (1 kg) pork
1 large ripe nectarine
½ cup (125 mL) apple cider vinegar
¼ cup (60 mL) vegetable or canola oil
1 tbsp (15 mL) dark brown sugar
3 tbsp (45 mL) sriracha sauce
2 tsp (10 mL) ground star anise
1 tsp (5 mL) ground white pepper
2 tbsp (30 mL) peeled and chopped ginger
2 tsp (10 mL) salt
2 tbsp (30 mL) miso paste
1 Place all the ingredients in a blender and liquefy. Place pork in a non-reactive dish large enough to hold it and pour marinade over; turn meat to coat and refrigerate for 6 to 8 hours. When ready to cook, remove meat from marinade and allow excess marinade to run off; do not pat dry.
Makes enough marinade for 2 lbs (1 kg) pork
