| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Filipino |
Meats, Grilling |
6 |
Servings |
INGREDIENTS
| 12 |
|
Pork chops; (thick) or spareribs |
| 3 |
c |
White wine vinegar |
| 5 |
tb |
Minced garlic |
| 3/4 |
c |
Sugar |
| 1 1/2 |
tb |
Salt |
| 3/4 |
c |
Soy sauce |
| 3 |
tb |
Hot pepper sauce |
INSTRUCTIONS
Trim the pork of excess fat and wipe clean. Arrange in one layer in glass
or ceramic dish.
Combine 2 cups vinegar, 4 tablespoons garlic, sugar, salt and soy sauce and
mix well. Pour over the pork, cover tightly, and marinate overnight in the
refigerator. Bring to room temperature before grilling.
Drain pork, reserving marinade. Grill over hot coals, browning all sides
and basting as frequently as you can with the marinade; do not char.
Combine remaining 1 cup vinegar, 1 tablespoon garlic and hot pepper sauce.
Serve as a dip.
Formatted for MCrecipe by JoAnn Pellegrino 5/98
NOTES : A teacher, lecturer, archivist and professional chef, Reynaldo
Alejandro learned the rudiments of Filipino cookery as a child from his
grandmother in the Phillipines. He is considered by many to be the leading
exponent of Phillipine cuisine in America.
Recipe by: The Joy of Grilling/Reynaldo Alejandro
Posted to MC-Recipe Digest by J Pellegrino <gigimfg@ix.netcom.com> on May
15, 1998
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