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.