Filipino Fried Pork Chop with Tomato and Salted Egg
This Filipino fried pork chop pairs salty-citrusy marinated meat with a bold tomato, salted egg, and bagoong side.
25 minutes · Serves 4
Ingredients for Filipino Fried Pork Chop with Tomato and Salted Egg
2 lbs pork chops, sliced
6 to 8 calamansi, juiced
10 tablespoons soy sauce
1/4 teaspoon ground black pepper
3 to 5 medium tomatoes
2 to 3 salted eggs
1/4 cup spicy bagoong alamang
1/2 cup cooking oil
How to cook Filipino Fried Pork Chop with Tomato and Salted Egg
1.In a bowl, combine the pork chops, calamansi juice, soy sauce, and ground black pepper. Coat the meat well, cover, and marinate in the refrigerator for at least 3 hours, or overnight for deeper flavor.
2.For the side dish, halve the tomatoes, remove the seeds if desired, then cut the flesh into cubes and place in a bowl.
3.Halve the salted eggs, scoop them from the shells, and break them into smaller pieces over the tomatoes. Add the spicy bagoong alamang and gently toss until combined.
4.Heat the cooking oil in a pan over medium heat. When hot, fry the marinated pork chops in batches for about 5 minutes on the first side.
5.Turn the pork chops and fry the other side for about 4 minutes, or until browned and cooked through; repeat with the remaining pieces.
6.Transfer the pork chops to a serving plate and serve with the tomato-salted egg mixture and warm rice.
