admin, June 28, 2014
Inihaw na porkchop done kanto style. What is kanto style? It’s just the way the street barbecue vendors in the corner do it. This particular one just uses cooking oil and soy sauce as the base for the marinade and basting mixture. It’s easy to make and is great served with rice. You can also have a dip of vinegar with some crushed garlic on it.
This is also a favorite as pulutan or bar chow when there’s a party or drinking session at home.
Video Language: English / Tagalog
6 pcs Pork Chops Thin cut (1/4 in thick)
Marinade / Basting Mixture:
*** Notes: If this runs out when you’re basting, just add more soy sauce and oil in equal amounts.
1. Place all the ingredients for the marinade mixture in a bowl and mix well.
2. Coat the pork chops with the marinade mixture and let it sit for about 10 minutes.
3. Grill the pork chops on a charcoal grill for around 10 minutes or until done. This will depend on the heat of your grill and the distance of the grate to the charcoal. Every couple of minutes, turn the pork chops and brush with the marinade mixture so they don’t dry out.
4. Serve with rice
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