Meat Marinade
Meat Marinade © kvalifood.com
A Vietnamese aromatic spice combination for marinating meat. The mix of shallots, garlic, cinnamon, star anise, and black cardamom - enhanced with hung liu (Vietnamese five-spice-adjacent seasoning) - is a classic profile for braised or grilled pork and beef dishes.
Ingredients
- Shallots
- Garlic
- Hùng lìu
- Cinnamon
- Star anise
- Black cardamom
Directions
- Finely chop or pound the shallots and garlic together.
- Grind the cinnamon, star anise, and black cardamom to a powder (or use pre-ground).
- Combine the shallot-garlic paste with the ground spices and the hung liu. Mix into a paste, adding a little oil if needed to bring it together.
- Rub into the meat and marinate for at least 1 hour, or overnight in the refrigerator.
Notes
- Hung liu (hùng lìu) is a Vietnamese spice seasoning similar to Chinese five-spice powder. Look for it at Vietnamese or Chinese grocers.
- Works well with pork belly, beef brisket, or pork shoulder for braising.
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