Well, I am currently back home in the tropics and it happens to be typhoon time....lots of rain will come visiting in this island country. The sun does shine stronger in our neck of the woods..and when it does, expect the aroma of grilled food to fill the every corner of this tropical paradise. Filipinos love their grilled food and enjoy eating them whenever they can.
Enjoy this porkchops recipe.
Grilled Spicy Oriental PorkChops
Yield 4 servings
2 green onions chopped
2 T. soy sauce
2 cloves garlic, minced
1 T. sesame oil
1 T. lemon juice
2 ½ tsp. Oriental chili oil
1 tsp. Sugar
1 tsp. Grated fresh gingerroot
4 boneless porkchops, trimmed
In shallow glass baking dish, combine all ingredients except pork chops. Place chops in baking dish and turn to coat. Refrigerate, covered, 4 hours or overnight, turning meat occasionally.
Preheat grill according to manufacturer's directions and oil grid well. Place chops on grid over medium ash-covered coals and grill covered 4 to 5 minutes. Brush with marinade , turn and brush again. Grill another 4 to 5 minutes or until chops are done.
To oven-broil:
Preheat oven broiler. Place chops on cold-broiler pan rack. Broil chops 4' to 5' from heat 8 to 10 minutes tuning once.
>>>>>>>>>>>>>>>Cook's Notes:
Plain rice and a vegetable dish will go well with this meal. You can also try flavored rice that have been featured in previous articles to pair with the chops.
I sometimes make use of my own chili oil....just get some chilis, the spicy hot small ones that are common here in asia. I remove the stems and just add them to a bottle of olive oil and have them rest. When the oil has darkened red in color, it can then be used. I add them while sauteeing or to vinegar-soy dipping sauces that is a natural accompaniment to grilled food here in my country.
Go To Page: 1 2
