Spicy Vodka Marinade

Spicy Vodka Marinade

Spicy Vodka Marinade

Spicy Vodka Marinade

This Spicy Vodka Marinade is kind of a version of a marinade I used for Drunken Chicken
The difference is that this uses ingredients that most people have on hand all the time instead of hunting down specialty ingredients such as Rice Wine etc.

You can use this with any meat. I used it with pork fillet and roasted it slowly but I think it would do just as well with Duck, Beef or Chicken.

Using Vodka sounds a bit alcoholic but in reality the alcohol is cooked off during the cooking process and unless you're going to drink the marinade you should be ok.
I'm sure it's been tried!
The Vodka tenderizes the meat and isn't just a gimic and hey, you can always have a Bloody Mary party in conjunction with cooking your Voddy marinaded meat.

Make sure you leave plenty of time for the meat to marinade because otherwise what's the point of all that yummy flavor when it's not used.

Substitutions - you could add some 5 spice for a more Oriental flavor in which case you may want to cut down on the amount of Oregano.
You can add dried onion or onion seed for a bit of meatiness.
If you like spice but not sweetness, forget the sweet chili sauce and go with a tablespoon of hot chili sauce instead.
If you want more of a Mediterranean taste, cut down some of the soy sauce and replace with apple cider (remember that the soy brings the salt to this dish), add the zest of a lemon and cut out the sweet chili sauce, replace with hot chili sauce and you can throw in some chopped black olives for good measure.

I served my pork with sticky rice and a crisp green salad on the side.


Spicy Vodka Marinade

I used dark Soy in my recipe which led to a dark color but if you use light soy it will be much lighter.

Spicy Vodka Marinade

3 Tbsp dried Oregano
1 Tbsp Ground Black Pepper
1 Tbsp Honey
3 cloves Garlic - Minced
80ml Vodka
80ml Soy Sauce
80ml Sweet Chilli Sauce

The Mix: 

Mix everything together in a bowl
Marinade meat overnight in fridge for best results

Cook meat slowly rather than too quickly to stop caramelization and burning from the sugars and to leave you with a properly tenderized dish. 

Drink This: 

If you have to cook with it you might as well drink it!
Vodka of course!


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