Thanks for being with us in cooking so many Pinoy favorites!
It’s always been a joy preparing dishes for the family, but sharing recipes with all of you makes us so much happier. As a bonus, today, we’ll give you the recipe enough for a full meal— tender and juicy Fried Pork Chop with Dipping Sauce and Fried Rice! Read along and follow through, and find out how this full-packed meal promotes good food, and also Zero Food Waste*.
Background
You might’ve realized this is the second Pork Chop recipe. We guarantee you: this is definitely not just a repeat, as we offer you another special variety! As we have talked about in Crispy Fried Pork Chop, since the domestication of pigs in Asia, and its widespread worldwide, it has also become more popular among us Filipinos. As a result, over the years, more ways of cooking pork chop has emerged. This recipe is a product of that story!
What do you pair this fried pork chop with?
Here’s a simple equation: fried pork chop + special dip + fried rice = perfect combination! This “bundle” is the Pinoys’ staple! Lucky for you, we just brought together everything that complements the dish in today’s recipe!
Cooking Tips
* Apart from making sure we serve good food, we also want to uphold having Zero Food Waste, so as a bonus, we’re dropping in a simple recipe in making fried rice using ingredients from the brine solution we used for the pork chop.
- Strain the brine solution, and sauté the pepper corn, bay leaves and crushed garlic in melted butter. Mix.
- Add cooked rice. Mix.
- Sprinkle chili flakes.
- Transfer to a serving plate.
- Top with chopped spring onion.
** Cutting the fat side of the pork chops (slice at least 1 inch apart) does not just make our dish more enticing to eat, but also prevents the meat from curling when we fry them.
Getting you hungry, let’s get cooking!
Ready for a full stomach after all the cooking! Now, if you prefer visuals in instructions check out the video below:
| PREP TIME | COOK TIME | TOTAL TIME | COURSE | CUISINE |
| 1 hr | 30 min | 1 hr 30 min | Main Course | Filipino |
- Water
- Whole pepper corn
- Bay leaves
- Lemon grass powder
- Salt
- Oyster sauce
- Crushed garlic
- Pork chop
- Pepper powder
- Paprika
- Catsup
- Soy sauce
- Olive oil
- Onions
- Celery
- Red chilies
- Lemon
- Butter (for Fried Rice)
(Brine Solution)
- Pour 500 mL or tap water into a cooking pot.
- Add whole pepper corn, bay leaves, lemon grass powder, salt, oyster sauce, crushed garlic.
- Stir all the ingredients together.
- Cover the pot, and let it boil.
- Set aside, and let it cool.
(Pork Chop)
- Slice the fat side of the pork chops.*
- Put in a container, and wash thoroughly with water.
- Drain water and set aside.
(Brine Solution)
- Add 500mL of tap water into the brine solution to help cool down the temperature fast. Stir.
- Pour brine solution into the meat.
- Cover, refrigerate, and set aside for at least 2 hours.
(Special Dipping Sauce)
- Chop the onions, celery, red chilies, and lemon.
- Add brown sugar, and soy sauce.
- Mix all the ingredients.
(Marinade)
- In a bowl, mix pepper powder, paprika, catsup, soy sauce, and olive oil.
- Apply marinade to pork chop using a clean brush.
- Set aside for at least 1 hour.
- Heat oil in a pan.
- Fry both sides of the pork chops in medium heat.
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