Porkchop with coleslaw
Chris Urbano shows you his unique take on cooking one of the Filipino favorite food- porkchop!
Porkchop is one of the go-to recipes for Filipinos during lunch when they need to cook quick and easy. It is not a complicated dish, it’s just breaded meat. The secret in making this dish special is marinading your porkchops! (check the video below to learn how to get delicious porkchops)
Another hack for this recipe is to pair it with a healthy and delicious coleslaw! This is a great idea for kabanos who make this as an everyday baon for their kids.
For a leveled up twist, you could enjoy this with a glass of wine! A simple recipe paired with a delicious coleslaw and wine will make your lunch extraordinary.
- porkchop
- soy sauce
- calamansi
- garlic
- ginger
- flour
- egg
- milk
- breading
- Marinate the porkchop with soy sauce, garlic, calamansi and ginger for at least two hours. For best results, marinate it overnight.
- Get a piece of porkchop, cover it in flour, dip it in egg and milk mixture and to the breading.
- Fry the porkchop.
- cabbage
- carrots
- calamansi juice (10 pieces freshly squeezed)
- spring onions
- cilantro, chopped
- 3 tablespoons of olive oil
- vinegar (regular or spiced)
- salt and pepper to taste
- Combine everything in a bowl.
- Serve and enjoy!