Filipino Fried Pork Chop with Tomato and Salted Egg is a simple dish that you can enjoy for lunch. It is easy to prepare and quick to cook. Adding a cup of warm white rice should complete your meal. You can also banana ketchup as a condiment if preferred.
Most Filipinos prepare fried food because it is quicker to cook and it saves us the hassle of menu planning. On a busy day, one can simple season any meat and fry it eventually. While this recipe requires the meat to be marinated for a while, it is a good idea to marinate more than enough pork chops for future use. Simple freeze the extra marinated pork and take it out when needed. Now that’s convenience and pleasure at the same time.
I liked how pork chops in the Philippines are cut. The fat and skin are retained with the meat. This cut is not common here in the Midwest because the fat and skin portions are usually trimmed-off. This was the reason why I had to shoot this video when I was in Manila. It was worth it, and the result was delicious!
This might sound like a very ordinary dish. Well, it is, but there are some pointers that I want to share in order to get the optimal result out of your fried pork chop. Your dish should be tender, moist, and tasty. The tasty part has something to do with the marinade, while the texture (tender and moist) is achieved on the cooking process. Simply marinate the pork for at least 3 hours for it absorb flavor. Marinating overnight is highly recommended. Cooking the pork in medium heat on a lesser amount of time guarantees its tenderness and the inside will likely be moist. Overcooked pork chops are tough, which makes it harder to chew.
Do you love pork chops? What other dishes do you cook with it? See our list of Pork Chop Recipes for more ideas.
Try this Filipino Fried Pork Chop with Tomato and Salted Egg Recipe. Let me know what you think.
Filipino Fried Pork Chop Recipe with Tomato and Salted Egg
This is a recipe for Filipino Fried Pork Chop Recipe with Tomato and Salted Egg CoursePork CuisineFilipino Prep Time10 minutes Cook Time15 minutes Total Time25 minutes Servings4Calories0 AuthorVanjo Merano
- 2 lbs. pork chop sliced
- 6 to 8 pieces calamansi
- 10 tablespoons soy sauce
- ¼ teaspoon ground black pepper
- 3 to 5 pieces medium tomato
- 2 to 3 pieces salted eggs
- ¼ cup spicy bagoong alamang
- ½ cup cooking oil
- Combine pork chop, soy sauce, calamansi, and ground black pepper in a bowl. Mix well. Ensure that the pork gets coated with the marinade. Cover the bowl and marinate for at least 3 hours. Note: I suggest to marinate it overnight for best results. Make sure to refrigerate it.
- Meanwhile, prepare the side dish by slicing the tomato in half. Scoop the seeds out (this is an optional step). Slice the tomato into cubes. Arrange in a bowl.
- Slice the eggs in half. Scoop the salted egg out of the shell using a spoon. Place in the bowl where the tomatoes are at. Slice the salted egg into smaller pieces using your spoon.
- Add shrimp paste (bagoong alamang) into the tomato and egg mixture. Gently toss until all ingredients are well blended. Set aside.
- Start to fry the marinated pork chops by heating oil in a pan.
- Once the oil becomes hot, fry one side of the pork chop in medium heat for 5 minutes. turn it over and continue to fry the other side for 4 minutes. Continue this step until all the pork chops are cooked.
- Transfer to a serving plate. Serve with salted eggs and tomato along with warm white rice.
- Share and enjoy!