Biñan-style PorkchopSiLog

Biñan-style PORKSILOG

1 kg porkchops (or liempo)
1 tablespoon salt (or less. This will depend on the amount of water you’ll add
1 teaspoon black pepper, cracked
2 tablespoons vinegar (cane or white)
2 tablespoons pounded garlic, skin on
Enough water to cover the porkchop

• Combine all ingredients; bring to a simmer over medium fire for 20-30 minutes, or until pork is tender.
• Remove from the boiling liquid, let dry and cool a bit before frying.

TIPS:
• For a darker-colored porkchop, add a teaspoon of soy sauce to every kilo of pork.
• Choose medium-thick porkchops. The one we made easily turned tough because the slices were too thin. Madaling matusta.
• Do not over-fry the porkchops, as they will turn dry and tough.
• You can also use liempo, it’s more tender because of layers of fat.
• Enjoy this comfort food while freshly cooked.