My 10-year-old daughter took the photo on the left. She propped two bamboo hot pads against the pitcher of water and made a background out of them. I never thought of that. A fresh mind can be so creative.
This dish is actually a variety of pork chops. I do not buy the cut that is called pork chops, boned or deboned, because it find the meat too dry. I always use kasim. I removed the skin (rind), leaving a thin layer of fat attached to the meat. I cut the meat across the grain into 1/4″ slices then rubbed them with the seasonings and spices. This dish is best when the meat is left to absorb the flavors before cooking.
Ingredients :
1/2 k. of pork kasim (round)
1/2 tsp. of garlic powder
1/2 tsp. of onion powder
1/2 tsp. of crushed dried oregano
1/2 tsp. of ground black pepper
1 tsp. of salt
3/4 c. of fine bread crumbs
2 eggs, lightly beaten
1 to 1-1/2 c. of cooking oil for deep-frying
Cooking procedure :
With a sharp knife, remove the pork rind. Leave a thin layer of fat on the meat. This will help keep the meat moist and tender. Cut across the grain into 1/4″ slices. Mix together the spices and seasonings. Rub the pork slices with the mixture on both sides. Stack the pork slices on a plate, cover with cling wrap and refrigerate for at least an hour.
Place the bread crumbs on a plate.
Heat the cooking oil in a fryer or wok until it starts to smoke. Dip a slice of pork in the beaten eggs, making sure that both sides are covered. Shake off any excess then dredge both in bread crumbs. Lower the pork in hot oil. Repeat until you have 5 0r 6 pieces cooking in oil. Flip the pork slices over to brown evenly. Do not overcrowd the wok or fryer. Drain the pork on paper towels. Repeat until all pork slices are cooked. Serve hot.
Hi Connie!
Could you share your recipe for this please? At saka anong part ba ng pork ang kasim? Thanks.
Rowie
Hi Rowena.
“Could you share your recipe for this please?”
Sure, it’s there actually. Click the link to page 2.
“At saka anong part ba ng pork ang kasim?”
Eh di kasim.
hehehe. oo nga naman. What I mean is, anong part ng katawan ng baboy ang kasim? I’m in Sydney and here they don’t call it kasim. Just wanted to make sure I get it right. Thanks again. Love, love, love your site!!!
The shoulder, Rowena.
Did a search for breaded pork chop pinoy and found your site. Great work!
What kind of breadcrumbs do you use though? I usually use Italian Bread Crumbs, but it doesn’t come out the same as yours.
Thanks!
I usually make my own using day-old bread. I put them in a 200oF oven until toasted through, cool them and crush them with a rolling pin.
I will try that!
I tried your recipe the other day, but my oil was too hot and the pork chop browned too quickly.
Tasted very good though
hello ms. connie,
i made this for dinner today and mi amigo liked (no he loved it) very much. thanks for the recipe. i baked mine though coz i don’t like the idea of deep frying. health conscious?! lol. the smell actually reminds of chicken joy of jolibee.. did yours smelled like that too?
thanks again and more power!
Will try this weekend. This looks so good!
Thanks Connie.