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!