Toyomansi Pan-Seared Pork Chops
Pritong Baboy sa Toyomansi·(pree-tong bah-boy sah toh-yoh-mahn-see)
The Diaspora Pantry (Sawsawan & Essential Hacks)
If there is a scent that anchors a Filipino kid to an Ohio suburb on a Tuesday night, it is the sharp, undeniable hit of garlic and soy sauce hitting hot oil. Toyomansi is the ultimate utilitarian workhorse of the diaspora pantry—a seamless marriage of dark, salty soy sauce and the tart, floral slap of the Philippine lime. There are no culinary school flourishes here, just the pure, unadulterated intelligence of home cooking. A splash of liquid seasoning brings the deep, savory umami of a Manila country club, while a short, disciplined marinade ensures the acid tenderizes without turning the meat to mush. Keep it simple, sear it hard, and serve it with a mountain of rice.
Before you start
Thaw the calamansi.
If using frozen calamansi packets from the Asian market, run them under warm water until liquid before mixing.
Ingredients
- bone-in pork loin rib chops4 med
- Filipino soy sauce1/2 cup
- pure calamansi juice1/4 cup
- garlic6 med
- black pepper1/2 tsp
- granulated sugar1 tsp
- Knorr Liquid Seasoning1 tsp
- neutral cooking oil2 tbsp
- steamed Jasmine rice4 cup
- Filipino soy sauce2 tbsp
- pure calamansi juice1 tbsp
- bird's eye chili1 small
- tomato1 med
Method
- 01
Combine the marinade ingredients.
In a wide bowl or resealable bag, whisk together the half cup of soy sauce, quarter cup of calamansi juice, minced garlic, black pepper, sugar, and liquid seasoning until the sugar dissolves.
- 02
Massage the meat.
Add the pork chops to the marinade, massaging the liquid into the meat so every crevice is coated.
- 03
Marinate in the refrigerator.
Let the meat rest for at least 30 minutes, but no longer than 4 hours. The aggressive acid of the calamansi will chemically cook the meat if left overnight, resulting in an unpleasantly mushy texture.
- 04
Dry the chops for the pan.
Remove the chops from the marinade 15 minutes before cooking. Wipe off any minced garlic—which will burn bitterly in the pan—and pat the meat thoroughly dry with paper towels.
- 05
Sear the pork.
Heat the neutral oil in a heavy-bottomed skillet over medium-high heat until shimmering. Carefully lay the pork chops in the pan, dropping them away from you to avoid splatters.
- 06
Build the crust.
Fry undisturbed for 3 to 4 minutes to develop a deep, golden-brown caramelization. Flip and cook for another 2 to 3 minutes, until the internal temperature reaches 145°F.
- 07
Rest and serve.
Transfer the chops to a board and let them rest for 3 to 5 minutes. Serve immediately alongside steamed rice, sliced tomatoes, and a small side dish of the extra soy sauce, calamansi, and crushed chili.
Notes
Do not skip the bone.
Bone-in chops are critical for flavor and moisture retention; avoid thick-cut steakhouse chops as the quick marinade will not penetrate them deeply enough.
Calamansi alternatives.
If frozen pure calamansi packets are unavailable, Meyer lemon juice or a fifty-fifty mix of standard lemon and lime juice is a highly effective substitute.
Mind your soy sauce.
Filipino soy sauce is darker and saltier than its Japanese counterparts. If you must use Kikkoman, add a small pinch of salt to the marinade to compensate.
From Cook Filipino in America.