The humble pork chop has long been known by urbanites in this part of the world as one of the most noshable parts of the pig, the easiest one to prepare for quick meals. It is so popular in this part of the world, that you can get a fairly decent pork chop meal anywhere from the meanest little hole in the wall to the swankiest haute cuisine joints.
While nothing beats a home-cooked chop – either marinated in a soy-and-lime marinade and grilled or deep-fried till crispy – one of my favorite pork chop lunches is, surprisingly enough, one I recently discovered at Pao Tsin, the dumpling-and-rice chain.
The deep-fried pork chops are pounded till they’re very thin and tender before being dredged in panko and plunged in boiling oil. The resulting chops are tender, toothsome, and properly seasoned with just salt and black pepper; the outsides are noisily crunchy when you take a bite. Plus, there is a proper ratio of fat to lean and there are very few bones.
Served on top of Pao Tsin’s Hainanese-style chicken broth rice with some sweet chili sauce on the side and a 12oz. tumbler of sweet coconut water (quite a steal at only P 89.00, as a matter of fact), you’ve got yourself quite a savory meal. 🙂