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Ingredients
Ingredients
- 800 g pork chops
For the Marinade
- 200 ml Sprite
- 35 ml soy sauce (about 2 Tbsp + 1 tsp)
- 7 calamansi, juiced
- 50 g garlic (about 8 cloves), minced
- 100 g onion (about 1 medium onion), sliced
- 2 Tbsp brown sugar
- 1 tsp chili flakes (optional)
- Salt, to taste
- Black pepper, to taste
For the Basting Sauce
- ½ cup reserved marinade
- 4 Tbsp banana ketchup
- 2 Tbsp cooking oil
Special Equipment
- Grill
How to Make It
- Mince the garlic, slice the onion, and extract the juice from the calamansi.
- In a bowl, combine the Sprite, soy sauce, calamansi juice, garlic, onion, brown sugar, chili flakes, salt, and black pepper.
- Set aside ½ cup of the marinade before adding the raw pork. Reserve it for the basting sauce.
- Add the pork chops to the remaining marinade and mix until evenly coated.
- Cover and refrigerate for at least 4 hours or overnight for better flavor.
- Combine the reserved marinade, banana ketchup, and cooking oil to make the basting sauce.
- Prepare a charcoal grill over medium-high heat and lightly oil the grill grates.
- Remove the pork chops from the marinade and allow the excess liquid to drip off.
- Grill the pork chops for about 4–6 minutes per side, depending on their thickness.
- Flip and brush the pork chops with the basting sauce occasionally while grilling.
- Continue grilling until lightly charred and the thickest part of the pork reaches 63°C.
- Transfer the pork chops to a plate and let them rest for about 3 minutes before serving.
- Pair hot rice and a soy-vinegar dipping sauce with onions, garlic, and chilies.
- Serve and enjoy.
Kubo Tips
- Reserve the marinade for basting before adding the raw pork to prevent cross-contamination.
- Marinating the pork overnight gives it a deeper flavor and helps keep it juicy.
- Use medium-high heat instead of extremely hot coals so the sugar in the marinade does not burn before the pork cooks through.
- Brush on thin layers of the basting sauce instead of adding too much at once.
- Let the pork chops rest for a few minutes after grilling so the juices stay inside the meat.