Ingredients with Measurements:
- 4 pork chops, bone-in or boneless
- 1/2 cup patis (Filipino fish sauce)
- 1/4 cup brown sugar
- 1/4 cup calamansi juice (or lemon juice)
- 4 cloves garlic, minced
- 1 teaspoon black pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-step instructions:
1. In a large resealable plastic bag, combine the patis, brown sugar, calamansi juice, minced garlic, black pepper, and vegetable oil. Mix well.
2. Add the pork chops to the bag, making sure they are coated evenly with the marinade. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat your grill or grill pan to medium-high heat.
4. Remove the pork chops from the marinade and discard the excess marinade.
5. Grill the pork chops for 5-7 minutes on each side, or until cooked through and nicely charred.
6. Let the pork chops rest for a few minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-14 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 18g
Protein: 28g
Carbohydrates: 5g
Sodium: 1600mg
Substitutions for ingredients:
- If calamansi juice is not available, you can use lemon or lime juice instead.
- You can use any type of vegetable oil or even olive oil.
Variations:
- You can use chicken or beef instead of pork.
- Add some chopped chili peppers or hot sauce for some heat.
- Add some chopped herbs like cilantro or parsley for added flavor.
Tips and tricks:
- Make sure to marinate the pork chops for at least 2 hours, or overnight for best results.
- Don't overcook the pork chops, as they can become tough and dry.
- Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pork chops in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the pork chops on a platter with some grilled vegetables and a side of rice.
Garnishes:
- Garnish with some chopped green onions or cilantro.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Grilled vegetables, such as zucchini, bell peppers, and onions
- Steamed rice or garlic rice
- Salad
Troubleshooting advice:
- If the pork chops are not cooked through, you can finish cooking them in the oven at 350°F for 5-10 minutes.
Food safety advice:
- Make sure to marinate the pork chops in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure that the pork chops reach an internal temperature of 145°F.
Food history:
- Patis is a Filipino fish sauce that is commonly used in Filipino cuisine.
Flavor profiles:
- Salty, sweet, tangy, and savory
Serving suggestions:
- Serve the pork chops hot off the grill for best results.
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Region: Philippine