- 8 small & thin pcs (725 grams) of pork chops
- salt and pepper
- 4 cloves garlic
- 3 pcs kalamansi
- 1-2 tbsps white vinegar
- liquid seasoning
- flour or cornstarch, or combination of, about a cup
- 1-2 cups cooking oil
Wash with running water the pork chops. Pat dry. Lay on a tray, sprinkle both generously with salt and pepper. Punch the pork chops lightly using your fist. Let it stand for a few minutes.
Meanwhile, peel the garlic. Pound finely using a mortar and pestle. Transfer to a chopping board, finely mince. Put back to the mortar. Squeeze in the kalamansi, strain the seeds. Put the vinegar. Mix and mash.
Pour over the pork chops the garlic mixture. Sprinkle lightly with liquid seasoning. Turn the pork chops a couple of times to blend the marinade well. Set aside.
At this point, you can now cook some rice, for this is serve perfectly with it.
In a deep pan or kawali, place over medium-high fire. Heat until smoking hot. Pour the oil. Heat moderately. Meanwhile, in a clean plastic bag or paper bag, put half of the flour. Add the marinated pork chops. Place the rest of the flour. Put some air into the bag. Seal. Shake.
Back to the pan, deep fry the floured pork chops until golden brown. Drain in paper towels.
Serve with lots of steaming rice and tomato ketchup.... yummy! (",)