Name: Classic Filipino-Style Grilled Pork Chops
Prep time: 15 min
Cook time: 20 min
Total time: 3 h 35 min
Yield: 5 servings
Cuisine: Filipino
Ingredients: 1 kg pork chops; 1 head garlic, minced (about 40 g); ¾ cup white or brown sugar; ½ cup soy sauce; 6 calamansi, juiced (about 3 Tbsp / 45 ml); Salt, if needed; ½ tsp ground black pepper, or to taste; ¼ cup reserved marinade; ¼ cup banana ketchup; 2 Tbsp cooking oil; 3 Tbsp soy sauce; 3 Tbsp vinegar; 1 small red onion, finely chopped; 1 clove garlic, minced; 1 small chili, sliced, optional; Ground black pepper, to taste

Classic Filipino-Style Grilled Pork Chops

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Ingredients

1 kg pork chops

Marinade

1 head garlic, minced (about 40 g)
¾ cup white or brown sugar
½ cup soy sauce
6 calamansi, juiced (about 3 Tbsp / 45 ml)
Salt, if needed
½ tsp ground black pepper, or to taste

For the Basting Sauce

¼ cup reserved marinade
¼ cup banana ketchup
2 Tbsp cooking oil

For the Soy-Vinegar Sauce

3 Tbsp soy sauce
3 Tbsp vinegar
1 small red onion, finely chopped
1 clove garlic, minced
1 small chili, sliced, optional
Ground black pepper, to taste

How to Make It

Marinate

Combine the garlic, sugar, soy sauce, calamansi juice, salt, if needed, and ground black pepper.
Mix until the sugar is mostly dissolved.
Before adding the pork, reserve ¼ cup of the marinade for the basting sauce.
Add the pork chops to the remaining marinade and coat well.
Cover and refrigerate for at least 3 hours or preferably overnight.

Make the Basting Sauce

Combine the reserved marinade, banana ketchup, and cooking oil.
Mix until well combined.

Grill

Remove the pork chops from the marinade and let the excess drip off.
Preheat the grill over low to medium heat.
Grill the pork chops low and slow, turning occasionally, until cooked through and lightly charred.
Brush with the basting sauce during the final few minutes of grilling, turning and basting as needed to build a glossy glaze.
Remove from the grill and let the pork chops rest for a few minutes.

Make the Soy-Vinegar Sauce

Combine the soy sauce, vinegar, red onion, garlic, chili, if using, and ground black pepper.
Mix well.
Serve the grilled pork chops hot with the soy-vinegar sauce on the side and steamed rice.

Kubo Tips

Marinate the pork for at least 3 hours, or overnight for deeper flavor.
Reserve the portion for the basting sauce before the marinade comes into contact with raw pork.
Grill over low to medium heat since the sugar and banana ketchup can burn quickly over high heat.
Apply the basting sauce toward the end of grilling so it caramelizes without scorching.
Let excess marinade drip off before grilling to help prevent flare-ups.
Let the pork chops rest for a few minutes before serving to help keep them juicy.
Serve with soy-vinegar sauce and hot steamed rice for the full Filipino-style setup.