Chilli and Garlic marinade

This is a milder version of the marinade recipe from the Chilli and Garlic pork salad. Adds a distinct flavour but isn’t as hot! A good marinade to use with pork and beef.

If you want a more subtle flavour, or you want to use this with chicken, half the amount of Garlic and Chilli.

The quantity of marinade this recipe makes is ample for 4 reasonable sized pork fillets.

The Chilli and Garlic marinade recipe

Ingredients for the Chilli and Garlic marinade

2 tablespoons of tamarind
1 tablespoon of chopped coriander
1/2 tablespoon of minced garlic paste (Vary to taste)
2/3 cup of hot water
1/2 tablespoon of Diablo Chilli (Vary to taste)
Pinch of black pepper

Method

1- Put the tamarind a cup and pour hot water onto it. Set aside for 20 minutes.
2- When cool enough, knead the tamarind until the fibres are separated then strain.
3- Add the pepper to the tamarind water and mix.
4- Add the coriander, garlic paste and Diablo chilli to the Tamarind water and mix well.
5- Set aside for 1/2 hour in fridge before using.

How to use the Chilli and Garlic marinade

Put the the meat to be marinated in the container, either a plastic zip bag or a glass container and add the marinade. Make sure that the meat has been coated by stirring or turning the plastic bag over several times.

I always use a clip on a plastic bar even if its got a zip! A precaution against further messy experiences with marinade.

Put the container in the fridge and stir or turn frequently. If I’m marinading pork fillet, I leave the meat in the marinade for about 18 hours.

If your marinating chicken, 3 hours at the very most even if its for a barbecue where generally looking for stronger flavours.

Don’t leave meat in a marinade too long, you will destroy the essence of the meat! Its original flavour and texture. Particularly poultry.

Let me know how you get on with the Chilli and Garlic marinade. Leave a comment.