This is very easy to do. Instead of pork chop, I usually use ribs that you can order from your
butcher.
Marinate pork in white vinegar, soy sauce and black pepper. I pretty much don't have specific
quantity of the marinade ingredients. As long as the meat is covered with the marinade. Overnight
marinading is recommended but if you didn't plan for it, as long as the meat stays on the marinade
for at least two hours in the refrigerator, it would be fine.
On the Grill
Grill chops or ribs over hot (nagbabaga) charcoal. Serve with sauce made of vinegar/soy sauce/garlic/calamansi mixture.
That should do it.
By the way, this marinade will also work for Filipino pork barbeque. See previous recipe.
Pork bbque prepared with the same marinade above. I like my grilled pork very well done to mask that boarish odor that
American pork sometimes have.
