Toyomansi Pork Chops are Filipino dishes spiced with soy sauce, calamari, and garlic. They’re easy and quick to prepare and have a fantastic flavor. They’re delicious with rice that’s been steamed!
One thing I’ve learned during the many years I’ve worked in the kitchen is that food doesn’t need to be challenging to taste good. There’s no need for elaborate cooking or fancy ingredients to make something unique.
For instance, the Toyo Mansi pork chops. They are delicious, tasty, and delicious. They only need a basic marinade consisting of soy sauce, caimans sauce, minced garlic, and pepper. The most challenging part of cooking these delicious pork chops to eat for lunch is waiting for the marinade to set!
Do you know what Toyomansi is?
Toyomansi is a well-known Filipino condiment made from soy sauce (Toyo) and calamansi (Mansi). It is also popular to add spices and aromas like fresh garlic, shallots, and ground pepper, along with chilies and ground pepper, to the base mix for an additional layer of flavor.
Though it is typically used as a dipping sauce for fried or grilled meat and seafood dishes, the sauce could serve as a marinade in this recipe for pork chops.
3 Best ways to Cook
- The pork should be rinsed well, cleaned, dry, and selected one of the three cooking techniques below. I prefer 1/2-inch pork chops with a thicker thickness. Be sure to alter the cooking time based on the thickness. On the stovetop-In, cook about two tablespoons of canola oil in a wide skillet over medium-high heat. Put the pork chops in one layer and fry in the pan for about 2 to 3 minutes, based on the thickness, until seared. Turn and cook for 2 to 3 minutes or until the juices are transparent and the thermometer in the middle registers at least 145 F.
- Grill- Remove the pork chops from the grill, pat dry, and rub the entire surface with canola or olive oil. Place chops in a single stack on top of the grill and cook them directly for approximately 2-3 minutes per side or until well seared. Move the chops to indirect cooking, then cover the grill and cook for 5 to 7 minutes or until the juices are through the meat and a thermometer inside the meat registers 140 F.
- On the stove in the open position, the rack is 6 inches away from the heating element—Preheat the oven to the highest setting for approximately 10 minutes. Then, arrange the pork chops in a single row in the cast iron skillet or the broiler pan. Broil for about 2-3 minutes according to thickness. After that, carefully flip them to the side that is the other side, and cook for another 2-3 minutes until the sides are cooked, and a thermometer in the middle reads 145 F.
Tips to Cook
- Utilize bone-ins as they are juicier and don’t overcook as rapidly as those without bones.
If the chops are covered with the thickness of a fat band around them, cut small slits in the fat layer to prevent them from curving or buckling when cooking.
- Don’t swap the lime or lemon juice for the Calamansi! While these citrus fruits can be utilized in some recipes, like bistek, the distinctive flavor of these chops depends on the calamansi’s sweet, tart flavor. Suppose you can’t access this exotic fruit and need to substitute it with a mix of freshly squeezed lemon and orange juice.
- Wait to cook the chops too long because the acidity in the marinade can degrade the protein fibers and alter the texture of the meat.
- Marinate in a glass or plastic container, but not in a metal container since the acids could react with the metallic.
- Cook over medium-high heat, and don’t overcrowd your pan when you fry to ensure that the meat sears well and does not get cooked in their steam.
- Allow the chops to rest before slicing them, allowing juices to distribute.
Toyomansi Pork Chops Recipe
Toyomansi Pork Chops are Filipino-style pork that is marinated in the flavors of soy sauce, Talabani, and garlic. Easy to make and has a delicious taste that’s best served with rice that has been steamed!
- 6 pork loins cut in the center bone-in rib chops approximately 1/2-inch thick
- 1/4 teaspoon of pepper
- 1/2 cup soy sauce
- oil from canola
- 1/4 cup calamansi juice
- 4 cloves of garlic, chopped and peeled
- Rinse the pork chops thoroughly and rub them dry. Sprinkle with salt and pepper.
- A bowl is used to mix soy sauce, calamansi juice, and garlic.
- Add the chops to the pork, and then massage the marinade over the meat. Cover with a film (or transfer to a sealable bag) and allow to marinate in the fridge for at minimum 30 minutes for up to 4 hours.
- In a saucepan set over medium-high temperature, heat oil until it is hot; however, it is not burning.
- Cleanse pork chops well. Discard marinade.
- Place in hot oil as a one-layer, and cook for two to three minutes or until seared. Switch to the other side and cook for about 1 – 2 minutes until seared and the thermometer reads 140 F.
- Remove the pan from the oven and let sit for 2-3 minutes before cutting.
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