How to Marinate
Marinade only goes so deep
The flavor won't penetrate much more than a small fraction of an inch into the meat no matter how long you marinate, so relatively brief soaks from one to eight hours are best.
Keep acids to a minimum
Vinegar and citrus juices lend zesty flavor, but they also break down proteins and can make the meat dry and tough. Stick to about 2 tablespoons per pound.
Use oil to distribute flavor
Salt for deeper flavor
Salt will penetrate meat more deeply than the rest of the flavorings in a marinade, brining as it soaks. Salt-rich ingredients like soy sauce and fish sauce work wonders, but a 1/2 teaspoon of kosher salt (per pound of meat) dissolved into a marinade will help as well.
Grilled Pork Adobo
We cook the marinade down so none of the flavors go to waste.