|12||Pork chops; (thick) or spareribs|
|3 cups||White wine vinegar|
|5 tablespoons||Minced garlic|
|¾ cup||Soy sauce|
|3 tablespoons||Hot pepper sauce|
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@...> on May 15, 1998
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