Entree: Micronesia – Northern Culinary Region – Chamorro BBQ (Chamorro-style marinated and grilled pork with bold soy-vinegar flavors)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) white vinegar
- 2 tbsp (30 ml) brown sugar, packed
- 4 cloves garlic, minced
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) achiote (annatto) paste or 1 tsp (5 g) annatto powder reconstituted
- 1 tsp (5 g) freshly ground black pepper
- 1/4 cup (60 ml) finely chopped yellow onion
- 2 bay leaves
- 1 tsp (5 g) kosher salt, or to taste
- For finadene sauce:
  - 1/4 cup (60 ml) soy sauce
  - 1/4 cup (60 ml) white vinegar
  - 2 tbsp (30 ml) fresh lime juice
  - 1 small hot pepper (such as bird’s eye or serrano), minced
  - 1 tbsp (15 ml) finely chopped green onion
- Lime wedges for serving
- Charcoal or gas for grilling (no measurement)

Instructions

1. Combine soy sauce, white vinegar, brown sugar, minced garlic, water, vegetable oil, achiote paste, black pepper, chopped onion, bay leaves, and salt in a bowl; whisk until sugar dissolves to make the marinade.
2. Place the pork chops in a shallow dish or zip-top bag, pour the marinade over them, ensure they are well coated, and marinate in the refrigerator for at least 2 hours or up to overnight.
3. Prepare a hot grill over medium-high heat (charcoal preferred for smoky flavor). Remove chops from marinade and let excess drip off; reserve marinade.
4. Grill pork chops 4–6 minutes per side, basting once or twice with the reserved marinade and turning to achieve a good char and internal temperature of 145°F (63°C).
5. While pork rests, mix finadene ingredients in a small bowl and taste-adjust acidity or heat.
6. Rest the grilled chops 5 minutes, serve with lime wedges and finadene on the side.