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10 December 2009

Marinated pork chop

The pork chop in 121, a simple but wonderful restaurant I frequent back in Makati, is truly a mouth-watering dish. I am quite sure they marinate the pork to give it that extra oomph, and at the same time their dip is beyond compare.

I am on a mission to cook my own yummy pork chop concoction. The dip will have to come later; it looks more complicated than it tastes. Or perhaps I can ask my colleagues try and get the recipe for me! Hmmm... that's an idea.

My Nanay has been cooking pork chop at home, and she always usually marinates it as well. She would simply use soy sauce, calamansi, salt and pepper. Somehow she always knew the correct quantities for each. Such simple ingredients but these work very well. I tried to be a bit more ambitious and added a few other stuff to it. I actually bought some fresh sage as well but at the last moment, I decided against it (being not very familiar with the stuff) and is now happily planted in the garden.

Make this the day before so you can leave the pork chop in the marinade overnight, or give it at least 4 hours to soak up some of the flavours.

1/2 k pork chop (3 pieces)
1/2 cup soy sauce
5 tbsp vinegar
1/4 cup olive oil
4 cloves garlic, crushed
1 medium onion, sliced
3 tbsp sugar

Slice the fat into sections. This way, it will be properly cooked through and through. Not a healthy choice I can imagine, but what's pork chop without the fat?

Get a non-metallic pan or dish which will enable the pork chop slices to lie side by side, making it easier to submerge the met in the marinade. Combine all the ingredients and mix well, then place the pork chop.

Place in the ref and marinate overnight.

Heat up some oil on a pan, then cook the pork chop, browning both sides. You will need to cover the pan to protect you from the splatters. Enjoy with rice, mashed potatoes, or fries.

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