Vietnamese Ginger Marinade

When it comes to pork, I don't care for the maple or rosemary-flavored options. I like mustard. And I like spice. Asians tend to do pork quite well, so I've started leaning on Asian-inspired ingredients and recipes to bring boring meat to life. This marinade is one of those. So far, I've only tried it on the pork, but I am looking forward to trying it on chicken and salmon, too. 

Vietnamese Ginger Marinade

Melissa Clark "Dinner: Changing the Game"

1/2 teaspoon kosher salt
1 tablespoon Asian fish sauce
1 tablespoon soy sauce
1 tablespoon light brown sugar
2 teaspoons peanut oil
grated zest and juice of 1 lime, plus 1/2 lime for serving
1 1-inch piece fresh ginger, peeled and finely chopped
2 garlic cloves, finely chopped
pinch of red chile flakes
cooked rice or rice noodles, for serving
fresh cilantro for serving

for chicken: arrange a rack in the position closest to the heat source and heat the broiler. Line a rimmed baking sheet with aluminum foil, and spread the chicken out on it in a single layer. Broil the chicken, turning the pieces over halfway through cooking, until well colored and charred in spots, 5 to 7 minutes per side.

for pork loin: Heat oven to 375. For a 3 pound loin, roast for 40-45 minutes, or until thermometer reads 145 degrees. Roast on parchment paper or aluminum foil, on a rimmed baking sheet.