Ingredients:
1 c Soy Sauce (I use Kikkoman)
½ c Rice Wine Vinegar
Zest of one Lime
Juice of half a Lime
4 Tbsp Honey, Raw
2 Tbsp Dark Brown Treacle Sugar
2 Tbsp Sweet Chili Sauce
2 Tbsp White Sesame Seed, Toasted
1 Tbsp Fish Sauce
1 Tbsp Tomato Sauce
1 Green Chili, Stalked and Chopped
1 Red Chili, Stalked and Chopped
1 t Chinese Five Spice (*See Spice Blends)
½ t Cumin Seed, Toasted
¼ t Dried Chili Flakes
¼ t Sichuan Pepper
2 Garlic Cloves, Chopped Fine
Thumb Size Ginger, Peeled, Chopped Fine
1 Lemon Grass Stalk, Chopped Fine
1 Star Anise
1 Lemon or Lime Leaf
Black Peppercorns, Ground
Pinch of Salt
Dash of Sesame or Peanut Oil
1 c Soy Sauce (I use Kikkoman)
½ c Rice Wine Vinegar
Zest of one Lime
Juice of half a Lime
4 Tbsp Honey, Raw
2 Tbsp Dark Brown Treacle Sugar
2 Tbsp Sweet Chili Sauce
2 Tbsp White Sesame Seed, Toasted
1 Tbsp Fish Sauce
1 Tbsp Tomato Sauce
1 Green Chili, Stalked and Chopped
1 Red Chili, Stalked and Chopped
1 t Chinese Five Spice (*See Spice Blends)
½ t Cumin Seed, Toasted
¼ t Dried Chili Flakes
¼ t Sichuan Pepper
2 Garlic Cloves, Chopped Fine
Thumb Size Ginger, Peeled, Chopped Fine
1 Lemon Grass Stalk, Chopped Fine
1 Star Anise
1 Lemon or Lime Leaf
Black Peppercorns, Ground
Pinch of Salt
Dash of Sesame or Peanut Oil
Instructions:
Combine all the ingredients and work into or cover the meat. Refrigerate. Allow to sit for at least 1 hour before cooking.
Combine all the ingredients and work into or cover the meat. Refrigerate. Allow to sit for at least 1 hour before cooking.