To make each marinade, simply whisk the ingredients together in a small bowl until combined. Then combine the marinade and pork together in a freezer zip-lock bag, seal, and refrigerate or freeze until ready to use.
Hoisin Honey:
- ½ cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
Chilli Jam:
- 2 tablespoons Asian chilli jam paste
- ¼ cup oyster sauce
- 2 teaspoons sesame oil
Sticky BBQ:
- ¾ cup barbecue sauce
- ¼ cup Worcestershire sauce
- 1/3 cup maple syrup
- ¼ cup Dijon mustard
- 3 teaspoons smoked paprika
Moroccan Spiced:
- 4 tablespoons oil
- 6 garlic cloves, crushed
- 4 tablespoons Moroccan seasoning
Pesto Garlic:
- 1 cup basil pesto
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- ½ cup white wine
Apple Mint:
- 1 cup cloudy apple juice
- ¼ cup mint leaves, sliced
- ¼ teaspoon cinnamon ground
- 2 tablespoons oil
- 1 tablespoon brown sugar
Lemon + Oregano:
- 2 tablespoons olive oil
- 1 teaspoon finely grated lemon zest
- 2 tablespoons lemon juice
- 3 garlic cloves, crushed
- 2 teaspoons dried oregano leaves
Ginger Apple:
- 5cm piece ginger, peeled & grated
- ½ cup brown sugar
- ½ teaspoon cinnamon ground
- 350ml apple cider