Grilled Pork Chop is something we don’t usually cook at home. The heat from grilling shy me away from cooking it. However, today I’m in the mood for some heat and grilling action so I decided to make it for Sunday lunch.
Grilled Pork Chop and liempo or pork belly is something I only cook during swimming trip. The cold water from the sea makes the eating experience more delicious and more fun.
For this recipe I used simple ingredients that could be found in everyone’s pantry. This dish is more of the Filipino taste which has a hint of sweetness and savory. For the marinade I simply used soy sauce, oyster sauce, banana ketchup, calamansi juice and spices.
The soy sauce and oyster sauce gave the dish its savory flavor while the banana ketchup and sugar gave it the subtle sweetness. The calamansi juice on the other hand helps to tenderized the meat and gave the dish a fruity, tangy flavor.
In some Filipino barbecue dishes, Sprite or 7Up is added to help tenderized the meat and gives it a sweet flavor. However, I simply stick with calamansi juice.
The secret to a very tender grilled pork chop is in the meat. You want to find the perfect pork chop which has a nice marble fat just like choosing the right meat for steak. I find that the pork chops from Puregold has this specific cut.
Always marinate your meat overnight. First, it helps to absorb the flavor from your marinade. Lastly, it helps to tenderize the meat.
When grilling, make sure that you have the right heat. The charcoal should not be brightly glowing or you’ll end up with charred and tough meat. I don’t have the right temperature but most of the time I just estimate and observed the charcoal.
To avoid drying the meat always have an oil to brush it up. You need to baste the meat from time to time.
I grilled in two batches so I switched on our electric oven to 140 degrees Celsius and placed the first batch inside to keep it warm. So, when the second batch is done the pork chops are all warm when serve.
For more grilled dishes check out my Grilled Recipes.
|500 grams||Pork Chop|
|8 coves||Garlic, chopped|
|3 Tablespoons||Dark Soy Sauce|
|3 Tablespoons||Oyster Sauce|
|1/4 cup||Banana Ketchup|
|1/4 cup||Calamansi Juice|
|1/4 teaspoon||Ground Black Pepper|
|Oil for Basting|
Thoroughly clean the pork and pat dry.
In a bowl, combine garlic, soy sauce, oyster sauce, ketchup, calamansi juice, ground black pepper and sugar. Mix thoroughly.
Marinate the pork chops into the marinade for at least 4 hours or over night.
Grill and baste with oil from time to time to avoid drying.
Serve with Soy sauce and calamansi dipping sauce or vinegar and soy sauce dipping sauce.
Grilled Pork Chopped Recipe
- 500 grams Pork Chop
- 8 cloves Garlic, minced
- 3 Tablespoons Dark Soy Sauce
- 3 Tablespoons Oyster Sauce
- 1/4 cup Banana Ketchup
- 1/4 cup Calamansi Juice
- 1/4 teaspoon Ground Black Pepper
- 1 Tablespoons Sugar
- Oil for Basting
- Thoroughly clean the pork and pat dry.
- In a bowl, combine garlic, soy sauce, oyster sauce, ketchup, calamansi juice, ground black pepper and sugar. Mix thoroughly.
- Marinate the pork chops into the marinade for at least 4 hours or over night.
- Grill and baste with oil from time to time to avoid drying.
- Serve with Soy sauce and calamansi dipping sauce or vinegar and soy sauce dipping sauce.