Phil Latio wrote:

> Tried roasting some pork Char Sui style and the attempt was OK but one
> problem. Even though I marinated the pork for 24 hours, the seasoning had
> not penetrated into the pork.
>
> I used a shoulder joint, sliced into 3 steaks and then marinated. It was
> stored in the fridge and covered with clingfilm.
>
> Any ideas on how to get the flavouring to penetrate into the pork?

I've had good luck with freezing the meat in the marinade.

--
Dan