Pritong pork chop (filipino fried pork chop)

Ingredients

• 500 g pork chop, about four slices
• Soy sauce 3 c
• 2 tablespoons Calamansi or calamondin
• A lemon juice extract
• 1/2 teaspoon pepper
• 2 garlic gloves
• 1/2 tablespoons brown sugar
• 1 cup vegetable oil for frying.
• Salt
• Pepper

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Preparation

• It could be simply seasoned with salt and pepper and carefully marinated with several seasonings and spices and then either grilled or barbecue usually prepared fried.
• Basically, pork chop cut in the Philippine market comes from the pork rib roast or pork loin or pork loin center cut pieces of the United States.
• Instead of roasting or cooking whole, however, it is further cut to more parts between the ribs and cooked and served individually.
• To cook the dish we need about 500g of pork chop, about four slices. Meat should be thoroughly washed and drained.
  
• Soy sauce 3 teaspoons, 2 teaspoons Calamansi or calamondin or extract of lemon juice, 1/2 teaspoon pepper, 2 garlic gloves, chopped and brown sugar 1/2 teaspoon. In addition, we will need about 1 cup vegetable oil for frying.
• This is not easy flat fuzz. In a bowl instead of mixing pork chop pieces properly washed and drained.
• Add all marinade ingredients and mix until well coated meat is with all the ingredients.
• Place the refrigerator and marinate for at least an hour during the night if you have time for the best outcome.
  
• Turn the meat several times during the process to ensure the same infusion chops in the marinade.
• Heat about 1 cup vegetable oil in a medium saucepan. When the oil is already hot, cook the pork chops marinated in two batches.
• Fry each side until golden brown and the edge are slightly crispy but still juicy inside.
• Continue frying the last batch. Drain properly cooked meat in paper towels and transfer to a serving dish.
  Serve with lots of cooked steamed rice and some tomato slices on the side.

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