Filipino Fried Pork Chop with Tomato and Salted Egg
Pork chops marinated in soy sauce, calamansi juice, and ground black pepper, then fried until nicely browned. Served with a side of diced tomatoes and salted eggs mixed with spicy bagoong alamang, along with warm white rice.
Servings: 4 people
Calories: 653kcal
Cost: $
Equipment
- 1 Mixing bowls One for marinating the pork and one for the tomato and salted egg mixture
- 1 Frying pan Wide enough to fry the pork chops in a single layer
- 1 Instant read thermometer For checking the oil at 350°F and the pork at 145°F
- 1 Wire rack For resting the fried pork chops
Ingredients
- 2 lbs. pork chops sliced
- 6 pieces calamansi
- 10 tablespoons soy sauce
- 1/4 teaspoon ground black pepper
- 3 pieces tomatoes medium
- 2 pieces salted eggs
- 1/4 cup spicy bagoong alamang
- 1/2 cup cooking oil
Instructions
- Combine the pork chops, soy sauce, freshly squeezed calamansi juice, and ground black pepper in a bowl. Mix well until the pork chops are evenly coated. Cover and refrigerate for at least 3 hours, preferably overnight.2 lbs. pork chops, 10 tablespoons soy sauce, 6 pieces calamansi, 1/4 teaspoon ground black pepper
- Prepare the side dish by cutting the tomatoes in half and removing the seeds, if desired. Dice the tomatoes and transfer them to a bowl.3 pieces tomatoes
- Cut the salted eggs in half and scoop them out of their shells with a spoon. Add them to the tomatoes and break them into smaller pieces.2 pieces salted eggs
- Add the spicy bagoong alamang to the tomato and salted egg mixture. Toss gently until well combined, then set aside.1/4 cup spicy bagoong alamang
- Heat the cooking oil in a frying pan over medium heat until it reaches approximately 350°F.1/2 cup cooking oil
- Remove the pork chops from the marinade and let the excess liquid drip off. Carefully place them in the hot oil and fry for approximately 5 minutes on one side. Turn them over and fry for another 4 minutes. Adjust the cooking time to the thickness of the chops, making sure the internal temperature reaches at least 145°F.2 lbs. pork chops
- Remove the pork chops from the pan and transfer them to a wire rack or plate. Let them rest for 3 minutes before serving. Serve with the tomato and salted egg mixture and warm white rice. Share and enjoy!
Video
Notes
Calamansi swap – Lemon or lime juice works when calamansi is hard to find. Use 2 to 3 tablespoons to match the juice of 6 to 8 calamansi.
Browning – Blot the marinated pork chops with paper towels right before frying. A dry surface browns faster and keeps the oil calm.
Salted eggs – Look for the red-shelled salted duck eggs (itlog na maalat) at Filipino and Asian grocery stores. They are sold fully cooked and ready to eat.
Side dish timing – Toss the tomato, salted egg, and bagoong mixture close to serving time so the tomatoes stay firm and juicy.
Storage – Keep leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or air fryer to bring back the crisp edges.
Nutrition
Serving: 335g | Calories: 653kcal | Carbohydrates: 3g | Protein: 60g | Fat: 44g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 25g | Trans Fat: 0.3g | Cholesterol: 243mg | Sodium: 2898mg | Potassium: 947mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg