Such a much better performance than the last 2. They had dominant stretches and it felt like they converted much more successfully.
In case anyone is interested:
For 3lbs lean meat (pork tenderloin, chicken breast, venison):
1 cup soy sauce
1/2 cup sesame oil
1/2 cup citrus juice (preferably a bitter citrus like a tangerine, pomelo, or grapefruit) (this helps the meat brown when you cook it).
1 bulb garlic, minced
equivalent amount of minced ginger
2 stalks lemongrass, rougly chopped
1 dozen green onions, diced
1-5 serrano chili's (something in the low 10k scoville range) based on spice level.
Once the meat has marinated for 24 hours, remove from the liquid, shake as much as you can off, and bake at 400 for 20-25 minutes, or grill.
To the leftover marinade: add 1/2 cup soy sauce, 1/4 cup sesame oil. Bring to a boil.
Transfer to a blender, and pulse a couple times (you're trying to bruise/roughly slice the vegetable material to release the liquids/oils in them). Then pass through a mesh back into the pot leaving the vegetable material in the mesh. Boil once again and reduce liquid to taste. The resulting sauce should be served on the pork once cooked.
