I often think of making Filipino cuisine on a more regular basis, much like when I make Mexican food, or Thai for that matter. The reality is that I have not been exposed to many of the diverse dishes that Filipino food offers. Now sure, I’ve rocked out many of the go to comfort dishes such as tinola, arroz caldo, lechon manok, crispy pork belly, giniling, and my wife and kids favorite, lumpia shanghai. As you can tell, I’ve done plenty, however this year, I want to be able to explore more cuisine and get some lessons from my father-n-law, who is from the best part of the culinary parts of the Philippines, the town known as Pampanga. With all of this said, there is one go to dish that my wife, and kids always agree, and that is grilled pork chops. That’s right, it’s not Filipino (just yet), but if I were to ask my wife what she wanted for dinner, the default almost is always ‘pork chops and rice’. I’m down for that, and that’s why I turned the boring pork chop into something magical; the Filipino adobo pork chop.
If you have never tried Filipino adobo, well, in my opinion it is a must. My wife grew up eating Adobo chicken, so you can pretty much use the basic marinade (which is amazing) and use it with probably any protein.
Let’s get started.
- 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
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 I preferred to grill the pork chops just to get some smokey flavor introduced.
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.
The result is awesome. Now generally you would stew this within the marinade, however not for this guy. The result is very similar to what you would get with the stewed version, but with just some great smokiness from the coals. It’s sweet, slightly sour, and slightly spicy. A winning combination in my book. Give these a shot if you are looking to explore a bit in your kitchen and outdoor grilling. Hope you enjoy!