INGREDIENTS:
- 5 pork chops, bone-in, medium cut
- 1/2 cup dark soy sauce
- 6 cloves garlic, crushed
- 4 tbsp Filipino vinegar, or white vinegar
- 1 tbsp black peppercorns
- 5 whole bay leaves, fresh or dried
- Cooked rice
INSTRUCTIONS:
- Combine all of your ingredients and place in a large, sealable bag. Seal, and swish everything around. Place in the refrigerator for at least 4 hours, or my preference, overnight.
- You can bake these if you want, but grilling the pork chops is the way to get some smokey flavor.
- When you are ready, heat your coals in your grill until they become nice and white. During this time, remove the pork adobo from the refrigerator and let them come up almost to room temperature, or at least get some of the chill off of them.
- Lightly oil the grill grate.
- Add the pork chops to the grill, removing any peppercorns that might stick to them, if you desire, and cook until they are just a bit under temp, turning over along the way to get some nice grill marks. Once cooked to your liking, remove and place them onto a plate.
- Let these rest a few minutes before serving.
Source: Simple Comfort Food
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