Discover the authentic Kanto-style fried pork chop recipe that has been passed down through generations.
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 with our Kanto-style fried pork chop recipe, 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, an essential step for our Kanto-style fried pork chop recipe.
- 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, following the Kanto-style fried pork chop recipe.
- 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, according to our Kanto-style fried pork chop recipe.
- 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!
