Inihaw na Baboy, or Grilled Pork, tantalizes taste buds with its smoky aroma and succulent meat. Marinated in a flavorful blend of soy sauce, calamansi juice, garlic, and spices, the pork is skewered and grilled to perfection. The grilling process infuses the meat with a charred exterior while keeping it tender and juicy inside. Served with a side of spicy vinegar or a squeeze of calamansi, Inihaw na Baboy is a popular Filipino street food and party favorite, embodying the nation's love for grilled delights and the joy of communal dining.
Inihaw na baboy or Grilled Pork Recipe by Kulinarya
Ingredients: Serve 4- 1kg pork chops, 1/3 in thick, French cut
- 4 tbsp olive oil
- 6 cloves garlic, peeled and pounded
- 2 tsp salt
- ½ tsp black pepper, freshly cracked
- 4 cloves garlic, minced
- ¼ cup soy sauce
- ¼ cup vinegar
- 2 tsp brown sugar
- 1 bird eye chili(siling labuyo), slice crosswise
Preparation:
- Marinate the pork chops in olive oil in a resealable plastic bag overnight.
- Just before cooking, rub the pork with crushed garlic, and season with salt and pepper. F the meals is delayed, keep in the refrigerator.
- Meanwhile, make the basting sauce by mixing together in bowl the minced garlic soy sauce, vinegar, brown sugar, and birds eye chili. Set aside.
Cooking:
- Let the meat come to room temperature before cooking. Brush the meat with the basting sauce.
- Grill pork chops over medium heat, keeping the meat about 6 inches from the heat so that when the fat melts, the oil will not flame up and burn the food.
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Baste the pork chops again just before removing from the heat. Serve immediately. End.
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