Introduction
When we talk about carinderia favorites, few dishes are as unforgettable as the humble pork chop. For many of us, it’s a taste of our student days—affordable, filling, and always served with plenty of rice. What makes it special is the simplicity: a touch of seasoning, a light breading, and deep frying in hot oil until golden and crisp. Today, we’ll recreate that same kanto-style pork chop at home, complete with a quick and tasty sweet chili sauce. This is cooking that’s simple, resourceful, and full of Filipino comfort.
Kanto-Style Fried Pork Chop Recipe
Ingredients
Set A (For the Pork Chop Marinade)
- 1 ½ kilos pork chop scored on the skin
- 2 tbsp patis fish sauce
- 8 –10 calamansi juiced (around 4–5 tbsp juice)
- 1 ½ tsp Magic Sarap or seasoning granules
- 6 cloves garlic minced
- 1 tsp ground black pepper
Set B (For the Breading Batter)
- 2 eggs use 1 egg if only 1 kilo pork chop
- ½ cup all-purpose flour
- ½ cup cornstarch
- ¼ –½ cup water adjust for runny consistency
Set C (For the Sweet Chili Sauce)
- 1 red bell pepper seeded and chopped
- 1 medium onion chopped
- 2 cloves garlic chopped
- ¾ cup sugar
- 4 tbsp cornstarch
- 2 tsp salt
- 1 cup water
- ½ cup vinegar
- 1 tsp seasoning granules optional, for extra flavor
- 1 –2 tbsp ketchup optional, for deeper red color
Set D (For Frying)
- Cooking oil for deep frying
Instructions
Set A – Marinade
- Score the skin of the pork chops to prevent curling when frying.
- In a large bowl, combine patis, calamansi juice, Magic Sarap, minced garlic, and black pepper.
- Add the pork chops, making sure they are well coated. Marinate for at least 10 minutes.
Set B – Breading Batter
- Crack in the eggs and mix with the marinated pork chops.
- Add the flour and cornstarch, then pour water gradually. The batter should be runny but not too thin.
- Mix gently. Small lumps are fine—do not overmix.
Set C – Sweet Chili Sauce
- In a blender or food processor, pulse together the onion, garlic, and bell pepper until minced (not too fine).
- In a saucepan, mix sugar, cornstarch, and salt. Add water and vinegar, stir until smooth.
- Add the minced vegetables and cook over medium heat until the sauce thickens.
- For extra flavor, add seasoning granules and ketchup if desired. Set aside.
Set D – Frying the Pork Chops
- Heat enough oil in a deep pan until hot.
- Dip each pork chop in the wet batter before carefully sliding it into the hot oil.
- Fry in batches to avoid overcrowding. Cook until golden brown and crispy, about 6–8 minutes per side depending on thickness.
- Drain on paper towels to keep crisp.
Simpol Cooking Notes
- Scoring the pork chop skin is important—it prevents curling and ensures even frying.
- Don’t skip the calamansi. It tenderizes the pork and gives a distinctly Filipino tang that balances the richness.
- Fry in batches. If you overcrowd the pan, the oil temperature drops, and the pork won’t crisp properly.
- The sweet chili sauce can be made ahead and stored in a clean jar in the fridge. It also pairs beautifully with fried chicken or even lumpia.
- This recipe is best enjoyed family-style. Cook extra—you’ll be surprised how quickly it disappears from the table!
