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Filipino Pork Chop and Pinakbet: A Classic Home-Cooked Meal Recipe

There’s something deeply comforting about a plate of perfectly fried pork chop paired with savory pinakbet and steaming white rice. This classic Filipino combination brings together crispy, juicy meat with a medley of vegetables in a flavorful shrimp paste sauce. It’s the kind of meal that feels like home.

Crispy Fried Pork Chop

Prep Time: 15 minutes (plus 30 minutes marinating)
Cook Time: 15 minutes
Servings: 4

Ingredients:

• 4 pork chops (about 1/2 inch thick)
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 tablespoon calamansi or lemon juice
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup cornstarch or all-purpose flour
• Oil for frying

Instructions:

1. Marinate the pork: In a bowl, combine soy sauce, minced garlic, calamansi juice, black pepper, and salt. Add the pork chops and massage the marinade into the meat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
2. Prepare for frying: Remove pork chops from the marinade and pat dry with paper towels. This helps achieve a crispier crust. Dredge each piece thoroughly in cornstarch or flour, shaking off excess.
3. Fry the pork chops: Heat about 1/2 inch of oil in a large pan over medium-high heat. Once the oil is hot (test with a small piece of pork – it should sizzle immediately), carefully add the pork chops. Don’t overcrowd the pan.
4. Cook to perfection: Fry for 5-7 minutes on each side until golden brown and crispy. The internal temperature should reach 145°F. Transfer to a wire rack or paper towel-lined plate to drain excess oil.

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Pinakbet (Filipino Vegetable Stew)

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4-6

Ingredients:

• 2 tablespoons cooking oil
• 3 cloves garlic, minced
• 1 medium onion, sliced
• 2-inch piece of ginger, julienned
• 200g pork belly, sliced (optional)
• 2 medium tomatoes, quartered
• 2-3 tablespoons bagoong (shrimp paste)
• 1 cup water or pork broth
• 2 Japanese eggplants, sliced
• 1 bitter melon (ampalaya), sliced
• 10-12 string beans (sitaw), cut into 2-inch pieces
• 1 medium squash (kalabasa), cubed
• 5-6 pieces okra
• Salt and pepper to taste

Instructions:

1. Build the flavor base: Heat oil in a large pan or wok over medium heat. Sauté garlic, onion, and ginger until fragrant, about 2 minutes.
2. Cook the pork (if using): Add sliced pork belly and cook until it releases oil and starts to brown, about 5 minutes.
3. Add aromatics: Toss in the tomatoes and cook until they start to break down, about 3 minutes. Stir in the bagoong and mix well.
4. Layer the vegetables: Add water or broth. Start with the harder vegetables first – squash at the bottom, then eggplant, followed by bitter melon, string beans, and okra on top. This ensures even cooking.
5. Simmer gently: Cover the pan and let it simmer for 10-15 minutes without stirring too much. You want the vegetables to steam and soften while maintaining their shape. Add a bit more water if needed.
6. Season and serve: Gently mix the vegetables once they’re tender. Taste and adjust seasoning with salt and pepper if needed. The bagoong should provide most of the saltiness.

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Cooking Tips:

For the Pork Chop:

• Don’t skip the marinating time – it’s what makes the meat flavorful and tender
• Make sure your oil is hot enough before frying to get that crispy exterior
• Let the pork chop rest for a few minutes before serving to keep it juicy

For the Pinakbet:

• Adjust the bagoong amount to your taste – start with less if you’re not used to it
• Don’t over-stir the vegetables to prevent them from becoming mushy
• You can substitute or add vegetables like green beans, zucchini, or bell peppers
• For a vegetarian version, skip the pork and use vegetable broth

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Serving Suggestions:

Serve both dishes hot with plenty of steamed white rice. The combination of crispy pork chop with the savory-salty pinakbet is absolutely delicious. A small dish of spiced vinegar (sukang maasim with siling labuyo) on the side makes a perfect dipping sauce for the pork chop.

This meal is perfect for family lunches or dinners, and the flavors actually get better the next day, making it great for meal prep!

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Have you tried this recipe? Let me know in the comments below how it turned out!

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