Prepare the marinade first:
- 2 tablespoons olive oil (NOT extra virgin!)
\t\t - 2 medium shallots, minced fine
\t\t - 1 cup tawny port
\t\t - 1-1/2 teaspoons crystallized ginger, minced fine
\t\t - 2 teaspoons Chinese five spice powder
\t\t - Pinch allspice
\t\t - Pinch anise seeds
\t\t - teaspoon black pepper
\t\t - dash hot sauce
Put the olive oil in a medium sauce pan over medium heat. Sweat the shallots until translucent, but not colored. Add the port and bring to the boil; then reduce the heat to a low simmer. Add the spices. Simmer 5 minutes. Set aside and allow to cool.
I strongly recommend using real Portuguese tawny port rather than domestic imitations.
