Toyomansi Porkchop Recipe
This toyomansi porkchop recipe is among my methods up my sleeve. It's my job to prep the porkchops ahead on weekends the like busy week day mornings I'm able to prepare and pack lunch inside a couple of minutes. The porkchops are marinated inside a combinaton of toyo (soy sauce) and kalamansi (Philippine lime). I love to use boneless pork loin since it’s tender and lean. Lean porkloin is dubbed because the other white-colored meat and is a great canvass for bold flavors. By using this toyomansi porkchop recipe like a base, I've produced take 2 and take 3 recipes that we will release within my subsequent blogs.
INGREDIENTS for Toyomansi Porkchop Recipe:
1 kilo or 2.2 lbs pork loin chops, washed and cleaned and sliced about 1/4 in thick
2-3 Tablespoons of olive or vegetable oil to cook porkchops
zest from 1 lemon
2-3 TBSPS lemon or kalamansi juice
3-4 TBSPS soy sauce
1/2 teaspoon pepper
5 cloves garlic clove
1 teaspoon refined sugar
1/2 teaspoon salt or based on taste (optional, please visit note below)
Note: The salt could make or break this recipe. Many people prefer gently seasoned food. It's my job to eat porkchops with grain and so i personally prefer them well-seasoned. If it's the first time causeing this to be recipe, don’t add salt yet. It is usually simpler to change your seasonings later.
DIRECTIONS for Toyomansi Porkchop Recipe:
1. Mix all ingredients for marinade inside a bowl utilizing a wire whisk or fork. Add pork chops and toss to coat.
2. Marinate overnight
3. Heat oil inside a pan. Pan fry pork chops for around 2-3 minutes on every side or until cooked but nonetheless moist. (make certain meat reaches 70 degrees before cooking otherwise it is tought and rubbery)