Pro Tips
**Chef's Tips & Troubleshooting:**
- Soak bamboo skewers in water for 30 minutes before grilling to prevent them from burning.
- Grill over medium-hot coals rather than high flame to cook the meat through without charring the outside.
- Score the pork skin in a crosshatch pattern for maximum crispiness without cutting into the meat.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Filipino BBQ Pork Chop
Made with pork chop, soy sauce, lemon juice and worcestershire sauce — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Make the marinade by combining the soy sauce, Worcestershire sauce, ketchup, lemon juice, salt, sugar, garlic powder, and pepper in a bowl. Mix until the sugar is diluted.
- Place the pork chop in a large reseal able bag. Pour-in the marinade mixture in the bag. Let the air out and then seal.
- Marinate the pork chop overnight or for at least 3 hours. Make sure to place the bag in the fridge while doing this.
- Make the basting sauce by transferring the remaining marinade in a bowl and then add the cooking oil and about 3 tablespoons of banana ketchup.
- Grill each side of the pork chop for 10 to 12 minutes in low to medium heat while basting both sides.
- Arrange the BBQ Pork chop over warm white rice, in a plate covered with fresh banana leaf.
- Serve with salted eggs, chopped tomato, and onion.
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Pro Tips & Troubleshooting
- Soak bamboo skewers in water for 30 minutes before grilling to prevent them from burning.
- Grill over medium-hot coals rather than high flame to cook the meat through without charring the outside.
- Score the pork skin in a crosshatch pattern for maximum crispiness without cutting into the meat.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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