Name: Sriracha Grilled Pork Chops
Prep time: 15 min
Cook time: 20 min
Total time: 3 h 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: ¼ cup calamansi juice (60 ml); 3 Tbsp sriracha; 2 Tbsp soy sauce; 1 Tbsp oyster sauce; 1 Tbsp white or brown sugar; 4 cloves garlic, minced (about 20 g); ½ tsp salt; ½ tsp ground black pepper; 1 tsp liquid seasoning, optional; 1 kg pork chops; 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

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Ingredients

For the Marinade

¼ cup calamansi juice (60 ml)
3 Tbsp sriracha
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp white or brown sugar
4 cloves garlic, minced (about 20 g)
½ tsp salt
½ tsp ground black pepper
1 tsp liquid seasoning, optional

For the Pork

1 kg pork chops

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

Special Equipment

Grill

How to Make It

Marinate

Combine the calamansi juice, sriracha, soy sauce, oyster sauce, sugar, garlic, salt, ground black pepper, and liquid seasoning, if using.
Add the pork chops and coat them well with the marinade.
Cover and refrigerate for at least 3 hours.

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 nicely charred and cooked through.
For extra flavor, brush the pork with a separately prepared basting sauce during the last few minutes of grilling, if desired.
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 and adjust to taste.
Serve the grilled pork chops hot with the soy-vinegar sauce on the side.
Best paired with hot rice.

Kubo Tips

Marinate the pork for at least 3 hours so the flavor has time to penetrate the meat.
Cook the pork chops low and slow to help keep them juicy while developing a good char.
Let excess marinade drip off before grilling so the sugar and sriracha are less likely to burn.
For extra flavor and gloss, prepare a separate batch of the marinade to use as a basting sauce.
Do not use marinade that has been in contact with raw pork for basting unless it has been thoroughly boiled first.
Let the pork chops rest for a few minutes after grilling before serving.
Serve with the soy-vinegar sauce for a bright, tangy contrast to the sweet and spicy pork.