Filipino Pork Chop

I usually prepare my pork chop at night and refrigerate overnight.  The longer it marinades the better.  It is best combine with fried rice and atsara.  I also prepare a dip for pork chop such as a combination of calamansi juice and soy sauce.


1/2 kilo pork chop
1/2 cup calamansi juice
3 tbsp. soy sauce
2 tbsp. vinegar
1 tbsp. salt
3 cloves garlic, minced
Cooking oil for deep frying


  1. Combine pork chop, calamansi juice, soy sauce, vinegar, salt and garlic in a bowl. Mix together. Marinade in a refrigerator for 8 hours or more.
  2. In a pan, heat cooking oil and deep fry until the meat is golden brown in a low heat.

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