Comments on: Barbecued Pork Chops, Pinoy Style…

By: peanut

peanut — Sat, 18 Nov 2006 07:13:43 +0000

Yep I agree that our charcoal gives our barbeques it’s distinct flavour because even if I follow the recipe to a T when we cook it here the taste is somehow different to the philippine one.

By: Doddie from Korea

Doddie from Korea — Tue, 14 Nov 2006 10:28:21 +0000

Marketman,

In honor of your post, I made inihaw na baboy tonight. Nothing beats the crisp, autumn air than the smell of sizzling pork in the air. Of course, there was the vinegar/garlic dip. Supper was so good tonight. (burp)

By: gonzo

gonzo — Tue, 14 Nov 2006 07:50:44 +0000

love that inihaw. but i like the olden days inihaw, more of a vinegary black pepper taste as opposed to the sweeter (7Up?) kind that you have in pinoy restaurants these days.

Cook’s Illustrated has a failsafe way to pancook chops without them ending up dry and stringy. too long to post here but basically the idea is to use medium low heat so you cook the middle witout burning the outside, but you must remove from heat while the middle is still pink (the residual heat will finish off the cooking). Wait a minute too long and it’ll be a minute too late.

By: Maria Clara

Maria Clara — Mon, 13 Nov 2006 18:51:07 +0000

The scent of broil pork is MEGA POWER, very invigorating and inviting the appetite. You can smell the pork fat grilling miles away and smoky too. Feasting on grilled pork chops with vinegar based sawsawan is mind blowing.

By: Veron

Veron — Mon, 13 Nov 2006 16:42:18 +0000

Yeh… how about sending it my way in Virginia :) . I could use some Eau de Baboy. Actually I’ve got a couple of good chops in the freezer, with the fat still attached mind you which is a rarity in this parts. MM , can you post the relative ratio of the soy, to 7-up , I never seem to get that part right.