Juicy and Tender Fried Pork

Happy New Year everyone!

It had been a wonderful and memorable holidays. We get to spend the festive season with our friends and families that finally I get the chance to show them off some of my cooking skills. I am not an expert yet. I had been through a lot of kitchen disasters before I get to perfect a dish. Often times, I get frustrated but with the love I have for food and family, I indulge more time to learn and master.

Today, I am going to share a very easy dish, JUICY AND TENDER FRIED PORK. Very easy to cook right? But sometimes, with posing no difficulty, we overlook the technique on how to make a FRIED PORK, a juicy and tender one.

My Aunt Sassy who used to be cooking for a small restaurant shared to me this very delicious and I may say, a perfect FRIED PORK. Oh I am so excited for this. It is a fool-proof, kitchen tested FRIED PORK that is juicy and tender and soooo delicious and yummy recipe.



1 kilo pork chop or pork belly, sliced according to desired size

6-8 cloves garlic, peeled and minced

8 tbsp. calamansi or lemon juice

1 – 2 tbsp. salt

2 large eggs, beaten

1/2 cup all-purpose flour

cooking oil

Wash sliced pork chops or bellies with running water and drain with paper towels.

Place the pork in a container. Rub salt, garlic and calamansi juice on pork with hands. Cover the container and marinade for 3-4 hours in your fridge.

Let your marinated pork be in a room temperature to get them ready to be cooked, about half an hour.

Add beaten egg on marinated pork, making sure all are covered with egg.

Then, add the flour, again equally covered. You can use your hands to make them perfectly covered.

Heat cooking oil, enough oil to deep fry.

Place chops one by one on heated oil, allowing about half an inch apart from each other. Fry them for about 6-8 minutes or until golden brown. Turn and fry additional minutes until other is brown.

Place on wire rack to drain and serve your JUICY AND TENDER FRIED PORK with steaming hot rice with soy sauce and calamansi dip.

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