you remember we had a kalan (clay stove) behind the house? we simply threw a grill on top of it, got the charcoal smoldering, tossed a couple kilos of pork chop (with the fat not trimmed) and we were all set. sometimes, we’re joined by friends or other family members and we all pass the time waiting for the pork chops to cook sharing barrio gossip, he he he. the scent of the grilling pork chops was like a beacon to other family members. they almost always invited themselves to lunch or dinner 😉 paired with a sawsawan (dip) of vinegar, crushed garlic, salt and pepper, those charcoal-grilled pork chops — the fat around the edges all nice and slightly crisp — were absolutely delicious.
tried to make pork chops today. unfortunately, i don’t have a charcoal grill, BUT i do have a george foreman personal grill. doesn’t quite give you that great smoky flavor, though. unfortunately, butchers here trim most of the fat that virtually none is left after the grilling. still, with my sawsawan next to a cup of garlic fried rice, i was in pork chop heaven.