Tinoyoan (Fried Pork with Soy Sauce and Calamansi)
Tinoyoan (Fried Pork with Soy Sauce and Calamansi)
Ingredients
- 1/2 kg pork belly, sliced thinly
- 3-4 pieces calamansi, juiced (or 1/2 piece lemon, juiced)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup water
- 2 tablespoons cooking oil
Instructions
- 1
In a separate bowl, squeeze the juice from 3-4 pieces of calamansi. If calamansi is unavailable, use the juice from 1/2 piece of lemon as a substitute.
⏱️ 2 min
- 2
Add 1/2 cup of soy sauce, 1/4 cup of brown sugar, 1 teaspoon of salt (adjust to your preference), and 1/2 teaspoon of black pepper (adjust to your preference) to the calamansi juice in the bowl.
⏱️ 2 min
- 3
Whisk the mixture thoroughly until all the marinade ingredients are well combined. Taste the marinade and adjust seasonings as needed to achieve your desired flavor profile.
⏱️ 3 min
- 4
Pour the prepared marinade over 1/2 kg of thinly sliced pork belly in a separate bowl or container.
⏱️ 1 min
- 5
Mix the pork and marinade well, ensuring that all pork slices are evenly coated with the marinade.
⏱️ 2 min
- 6
Cover the bowl with plastic wrap and refrigerate to marinate the pork overnight, or for at least 8 hours.
⏱️ 5 min
- 7
The next day, transfer the marinated pork and all of its liquid into a pan.
⏱️ 1 min
- 8
Add 1/4 cup of water to the pan with the pork.
⏱️ 1 min
- 9
Bring the mixture to a boil over medium-high heat and continue to cook until all the liquid has completely evaporated. This step briefly boils the pork and reduces the marinade.
⏱️ 10 min
- 10
Once the liquid has evaporated, add 2 tablespoons of cooking oil to the pan with the pork.
⏱️ 1 min
- 11
Reduce the heat to medium and fry the pork slices, stirring occasionally, until they are beautifully caramelized and browned. Keep a watchful eye on the pork to prevent it from burning.
⏱️ 8 min
- 12
Serve the Tinoyoan hot with steamed white rice. For an extra flavorful meal, you can fry day-old rice in the same pan after cooking the pork to soak up the remaining flavors. Optionally, pour carabao's milk (gatas ng kalabaw) over your rice for a traditional pairing. Eating with hands is also an acceptable and enjoyable way to savor this dish.
⏱️ 1 min
- 13
Garnish the finished dish with fresh calamansi wedges, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tinoyoan (Fried Pork with Soy Sauce and Calamansi)
- 1/2 kg pork belly, sliced thinly
- 3-4 pieces calamansi, juiced (or 1/2 piece lemon, juiced)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup water
- 2 tablespoons cooking oil
Instructions
- 1
In a separate bowl, squeeze the juice from 3-4 pieces of calamansi. If calamansi is unavailable, use the juice from 1/2 piece of lemon as a substitute.
⏱️ 2 min - 2
Add 1/2 cup of soy sauce, 1/4 cup of brown sugar, 1 teaspoon of salt (adjust to your preference), and 1/2 teaspoon of black pepper (adjust to your preference) to the calamansi juice in the bowl.
⏱️ 2 min - 3
Whisk the mixture thoroughly until all the marinade ingredients are well combined. Taste the marinade and adjust seasonings as needed to achieve your desired flavor profile.
⏱️ 3 min - 4
Pour the prepared marinade over 1/2 kg of thinly sliced pork belly in a separate bowl or container.
⏱️ 1 min - 5
Mix the pork and marinade well, ensuring that all pork slices are evenly coated with the marinade.
⏱️ 2 min - 6
Cover the bowl with plastic wrap and refrigerate to marinate the pork overnight, or for at least 8 hours.
⏱️ 5 min - 7
The next day, transfer the marinated pork and all of its liquid into a pan.
⏱️ 1 min - 8
Add 1/4 cup of water to the pan with the pork.
⏱️ 1 min - 9
Bring the mixture to a boil over medium-high heat and continue to cook until all the liquid has completely evaporated. This step briefly boils the pork and reduces the marinade.
⏱️ 10 min - 10
Once the liquid has evaporated, add 2 tablespoons of cooking oil to the pan with the pork.
⏱️ 1 min - 11
Reduce the heat to medium and fry the pork slices, stirring occasionally, until they are beautifully caramelized and browned. Keep a watchful eye on the pork to prevent it from burning.
⏱️ 8 min - 12
Serve the Tinoyoan hot with steamed white rice. For an extra flavorful meal, you can fry day-old rice in the same pan after cooking the pork to soak up the remaining flavors. Optionally, pour carabao's milk (gatas ng kalabaw) over your rice for a traditional pairing. Eating with hands is also an acceptable and enjoyable way to savor this dish.
⏱️ 1 min - 13
Garnish the finished dish with fresh calamansi wedges, if desired.
⏱️ 1 min