Filipino BBQ Pork Chop Recipe

Filipino BBQ Pork Chop is my definition of a good grilled pork chop. This has an awesome taste which you will find interesting. It goes well with rice along with some salted eggs and Filipino salad (ensalada). Preparing Filipino BBQ Pork Chop is easy. The first thing that we need to do is marinate the pork in a special mixture of soy sauce, ketchup, and seasonings. I suggest that you let the pork stay overnight so that it can absorb the marinade better. If you are in a hurry, 3 hours should be enough. When grilling the pork chop, it takes a little skill and experience. Some grill produces too much heat. This can burn the pork chop easily while leaving the inner part raw. If this is the scenario, try flipping the meat every 3 minutes while basting with the leftover marinade. This method will avoid burning and will keep the meet moist and savory. What is the best dipping sauce for BBQ Pork Chop dish? Spicy vinegar will work, so will ponzu or toyomansi , which is a combination of soy sauce and lemon.

Try this Filipino BBQ Pork Chop Recipe. Let me know what you think.

Filipino BBQ Pork Chop

Filipino BBQ Pork Chop Recipe

Ingredients

  • 3 lbs. pork chop
  • 3/4 cup soy sauce
  • 3 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce (optional)
  • 1 tablespoon garlic powder
  • 1/4 cup banana ketchup
  • 2 teaspoons granulated white sugar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons cooking oil

Cooking Procedure

  1. Make the marinade by combining the soy sauce, Worcestershire sauce, ketchup, lemon juice, salt, sugar, garlic powder, and pepper in a bowl. Mix until the sugar is diluted.
  2. Place the pork chop in a large reseal able bag. Pour-in the marinade mixture in the bag. Let the air out and then seal.
  3. Marinate the pork chop overnight or for at least 3 hours. Make sure to place the bag in the fridge while doing this.
  4. Make the basting sauce by transferring the remaining marinade in a bowl and then add the cooking oil and about 3 tablespoons of banana ketchup.
  5. Grill each side of the pork chop for 10 to 12 minutes in low to medium heat while basting both sides.
  6. Arrange the BBQ Pork chop over warm white rice, in a plate covered with fresh banana leaf.
  7. Serve with salted eggs, chopped tomato, and onion. Share and enjoy!

Number of servings (yield): 6

  
Thanks for sharing this post! I appreciate you.
facebooktwittergoogle_plusredditmail



Panlasang Pinoy Cookbook

Download a FREE copy of the Panlasang Pinoy eCookbook Volume 1.


Register now!



Enter your email address:



Comments

  1. R. de Guzman says:

    can i use tomato catchup instead of banana catchup for the barbeque marinade? i can’t get banana catchup here in Maastricht (Holland).
    your website is the discovery of the year for me! as i am an awful cook, learn (slowly but surely) how to cook Filipino dishes. unfortunately my husband has sea food allergy so i canot use even patis as his body reacts to it. will appreciate more vegetable recipes. thanks.

  2. Lucy Concepcion says:

    Thanks for posting the Misua & Filipino BBQ Pork Chop recipe, I’ll try to make these today, looks so yummmy, and thanks for all the desserts recipes. Love, love your website, sure do lots of things to learn. Kahit matagal na dito sa State, we still love our own Filipino foods, really appreciate you. Thanks again!!

Speak Your Mind

*