Grilled Pork Belly or Pork Chops
Grilled pork chops marinated in garlic-vinegar is a classic Filipino favorite. Usually cooked in the weekends when the whole family is home to enjoy this dish together.
This dish is enjoyed more in an informal setting, something like a picnic or outdoor dinner. Filipinos enjoy eating this with the hands followed by a mouthful of rice. It is usually dipped in garlic and vinegar, sometimes with crushed hot pepper.
In fact, this is one of my favorites and when we have this dish, I don’t usually want anything else with it besides a plateful of white rice even when there are other dishes to choose from. But it is good with a side dish of pico de gallo with chopped green mango, or with just plain green mango with bagoong.
The pork chops sold in the U.S. are trimmed off of the fat that they become very lean and dry besides being so thin that tapers to nothingness. You can even see through them. And if you get the thick slices, they are too thick for this type of cooking and will come out either raw or too well done and very dry.
I am glad to find slabs of pork belly at the stores now. I make homemade cured bacon with them then I thought of slicing a piece of the fresh pork belly about 1/2 inch thick and grilled them as the pictures below. They turned out surprisingly delicious that reminded me of the original grilled pork chops we used to have at home in the Philippines. The fat in the pork belly made the classic characteristic of grilled pork chops. The fat drips on the charcoal and the flare-up sears the meat to perfection.
Sprinkle the 3/8 inch thick pieces of pork belly generously on both sides with salt and pepper. The amount of pork slices is up to you. Add 1 or 2 cloves of crushed and minced garlic to the pork. Add ¼ cup of white vinegar and mix thoroughly. Let it marinate for an hour or so.
Light the grill and pre-heat it to high or let the charcoal burn until white and very hot before you lay the pork on the grill. Turn them over often to avoid burning or put the lid on to keep from flaring.
Crush a fresh clove of garlic and put it in a small plate or a cup for dip. Add vinegar and a dash of salt to taste. Add a few drops of Tabasco Sauce if you like it spicy. Use it for dip as you eat the pieces. Follow it with a spoonful of white rice while the pork is still in your mouth then chew and eat them together. That is the Filipino way of eating this and it is so good.
Kusina ni Norie 
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