These Filipino toyomansi pork chops are my kitchen go-to recipe on busy weekdays. I usually let the pork chops soak up all the goodness in the marinade ahead of time, and when it’s time to cook, it’s just a breeze!
The awesome combo of savory and sour in the toyomansi sauce really works its magic on the pork chops, and I promise it’ll leave you surprised!
Table of Contents
Where do “Toyomansi Pork Chops” come from?
Toyomansi sauce is a popular Filipino dipping sauce made from soy sauce (Toyo) and calamansi juice (Mansi). With its tangy, zesty, and salty flavors, it pairs perfectly with siomai, dumplings, and potstickers.
Moreove, it works wonderfully as a marinade, as seen in these Toyomansi pork chops.
Why you will love this recipe?
- Easy to make: With a simple marinating process and just a few minutes of cooking, you’ll have a delicious meal on your plate without breaking a sweat.
- Perfect for meal planning: You can marinate the pork chops in advance, making it an excellent candidate for preparing ahead of time.
- Awesome flavor: The combination of savory and sour notes from the toyomansi sauce works wonders with the pork chops.
Calamansi substitutes
Calamansi is a small citrus fruit with a tart, sweet flavor, native to Southeast Asia. Also known as the Philippine lime, it is quite popular in Filipino and Southeast Asian cuisines, bringing a zesty touch to various dishes, sauces, and beverages.
If you don’t have calamansi, you can substitute with a 1:1 blend of lime/lemon and orange juice or use a single citrus fruit like orange, lemon, lime, or mandarin. While the flavor may vary slightly, it will still be delicious. Adjust the amount of juice to your preferred level of sourness.
Ingredients
- Pork chops: the star of the show
- Toyomansi sauce: a delightful blend of light soy sauce, calamansi juice, garlic or shallots, sugar, and chili
- Oyster sauce: the secret flavor booster
- Cooking oil: the key to achieving tender and delicious pork chops
Instructions
SNIP THE PORK CHOPS
- Snip the edges of the pork chops by making about 3-5 cuts per chop, each 1 inch (2.5cm) deep. This helps the pork chops stay flat during pan-frying.
MARINATE
- Prepare the pork chops marinade by combining all the ingredients. Allow them to rest either overnight or for a minimum of 2 hours in the fridge.
PAN-FRY
- Before cooking, let the pork chops sit at room temperature for 30 minutes.
- Pour 1 tablespoon of cooking oil into the pan. Fry each side of the pork chops on medium-high heat until they turn a golden brown color.
- Pour all the marinade into the pan. Cook the meat on medium-low heat until the sauce thickens and creates a beautiful glaze on the meat.
- Enjoy the pork chops with steamed rice. (my quick & easy microwaved jasmine rice works wonderfully)
Simple Asian recipes that pair perfectly with rice
(Vietnamese Chicken in Coconut Water Sauce)
Filipino Toyomansi Pork Chops
Ingredients
- 1.1 lb pork chops (500g)
- 1 tbsp cooking oil
- 1 tbsp oyster sauce
Toyomansi sauce
- 3 tbsp ligh soy sauce
- 1½ tbsp calamansi juice
- 2 tbsp sugar
- ½ tbsp minced garlic or shallot
- ½ tbsp minced chili
Instructions
- Snip the edges of the pork chops by making about 3-5 cuts per chop, each 1 inch (2.5cm) deep. This helps the pork chops stay flat during cooking.
- Marinade the pork chops with all ingredients. Let them rest overnight or at least 2 hours in the fridge
- Before cooking, bring the pork chops to room temperature for 30 minutes.
- In a pan, add 1 tablespoon of cooking oil. Pan-fry each side of the pork chops over medium-high heat until they achieve a golden brown color.
- Pour the entire marinade into the pan. Cook the meat on medium-low heat until the sauce thickens, creating a delightful glaze.
- Serve and enjoy the delicious pork chops with steamed rice. Enjoy!
