I love this dish and every time I have a craving for something tangy for dinner, I cook this up. It's also easy to make so you don't have to be scared if you're a new cook. You can also use the same marinade and method for beef.
thinly sliced pork chops (I think this was 1/2 kilo)
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
juice of 10-12 calamansi
1/2 tablespoon sugar (less if you don't like sweetness in your dish)
salt and pepper
1 cup water
2 tablespoons butter
onions, sliced into rings
1 big potato, thinly sliced
toasted garlic for garnish
Let's do this!
Combine the soy sauce, Worcestershire, calamansi juice, garlic, sugar and pepper in a bowl. Mix well. Place the washed and dried pork chops in a container or zip lock bag and pour the marinade. Marinate for at least an hour, better if done overnight.
Get a pan and melt the butter. Add the onions and cook until translucent. Take them out and set aside.
Season the potatoes with salt and pepper. Add some more butter to the same pan if needed. Cook the potatoes. Take them out and set aside.
Get the marinated pork but be sure to save the remaining marinade. Pour some oil into the pan where you cooked the onions and potatoes. Fry the pork in batches. Set aside.
Get another pan and combine the marinade and water. Bring to a boil then lower heat to simmer. Add the pork chops and cook for 20 to 30 minutes depending on the thickness of your chops. Add more water if necessary. Season with salt and pepper. Add some more soy sauce if needed.
To assemble, take a large platter. Arrange the potatoes. Put the pork chops on top of the potatoes. Pour the sauce all over. Top with the onion rings and toasted garlic. Serve with lots of rice.