Thursday, October 15, 2009

Grilled Pork Chop and other Dishes

For a weekend family outing or swimming in a resort or park, grilled pork chop is probably next to pork barbeque in popularity among outdoor barbeque dishes in the Philippines. The loin cut near the ribs called pork chop and or the belly part of freshly butchered pork is sliced about ½ inch thick and marinated in a wonderful barbeque sauce the night before the outing. This is usually the main course and often the most favorite food during the event among family members and guests. The smell alone during the grilling process can cause everyone to drool and feel even hungrier in anticipation. Whilst there will be some other dishes, grilled pork chop is expected to be consumed the most.

The same was true during the family swimming activity of one of our members. Their grilled pork chop prepared using the recipe in my Pork Barbeque post easily became a hit to everyone. Complemented by other favorite dishes, the celebration as well as the banquet was all but success.

To prepare the grilled pork chop, take about 1½ ~ 2 kilos of freshly butchered pork. For me, the best meat for the grill is one that is very fresh and has not been frozen yet. So, your neighborhood wet market is the best source. Wash and drain the meat thoroughly to remove all traces of blood.

Following the recipe in pork barbeque, prepare the sauce with the following ingredients - 1 whole garlic, peeled and minced, 1 cup soy sauce, ½ cup catsup, ½ cup sprite or 7-up, ¼ cup calamondin (“calamansi”) or lemon juice, 1 tsp ground pepper, 3 tbsp brown sugar and 2 pcs chili peppers (optional).

In a bowl, combine all the above ingredients and blend thoroughly to make the barbeque sauce. Taste the sauce and adjust the sugar according to your sweetness preference. I know, some like it sweeter. Simply combine the sauce and sliced meat in a large mixing bowl, mix properly and marinate for at least 4 hours, or over night for better results. Stir or turn the meat several times.

Over a hot charcoal grill with about 4 inches clearance, barbeque the meat in batches. Be always attentive to the grill and extra careful from two things: burning the meat in hot flame created by fat drippings or losing the barbeque as they get cooked from hungry family members. Either way, it will be a big problem come dinner time. :-)

Continue grilling until all the meat is cooked. Baste with the sauce from time to time to assure a juicy barbeque.

To complement the yummy grilled pork chop, our member has the following other dishes for their feast:

Chicken drumsticks and lollipop - Mouth watering fried chicken with just garlic, salt and ground pepper for the marinade. Crispy and juicy!

Buttered Shrimp – Fresh shrimps cooked in butter, garlic and ground pepper. Appetizing!

Tuna & fresh vegetables salad – Healthy and high-fiber side dish to balance the diet. Crunchy and tasty!

Meat & vegetable pizza with extra cheese – A special snack treat to titillate the palate!

Whew, that made me really hungry! c“,)

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