Porc Sarciado

This is one of my favorite filipino pork recipes. My mom loves to cook this during tomato season, when tomatoes are abundant and delicious red.


4- 5 pork chops

1 egg

1 table spoon of flour

salt & pepper

1 tablespoon of kalamansi juice (you can replace this with lemon or lime juice)

some cooking oil

for the sarciado sauce:

2 cloves of garlic

1 kilo of tomatoes (chopped)

1 onion sliced

2 tablespoon of soy sauce

salt & pepper

2 bay leaves (laurel leaves)

some basil leaves (optional)

fried potatoes as garnishing


Start by putting the kalamansi juice on the pork chops. Add salt and pepper. Massage the meat so that flavor will penetrate. Beat the egg. Put the pork chops on the egg then dredge on flour. Fry them nicely golden on a non-stick pan using enough oil. Do not overcook or the meat will become tough. Fry them about five minutes each side on a very hot pan. On a separate casserole, put some cooking and fry the garlic and onion until they become translucent. Add the tomatoes, salt, pepper, bay leaves and some basil leaves. Let the tomato simmer gently over low fire for about thirty minutes. Check regularly to avoid them sticking on the pan. When the sauce reduced and thickens you can add the fried pork on the top. Cover and let it simmer for another two to three minutes. Top it with chopped fresh basil leaves and garnish with some fried potatoes on the side.

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