Filipino Pinipig Pork Bowl Recipe

Crispy pinipig pork chop slices on a warm bowl of rice with pickled papaya slaw, tender baby spinach, fresh scallion curls and a sprinkle of sesame seeds. Served with a side of Tonkatsu aioli.

Step 1: Place cooked rice in service bowl as base.

Step 2: Add blanched spinach in one mound toward edge of bowl.

Step 3: Place heap of papaya slaw beside spinach.

Step 4: Place Crispy Pinipig Pork Chop slices in layers at center of bowl.

Step 5: Top with a sprinkle of scallion curls and sesame seeds. 

Step 6: Pair with side dish of Tonkatsu Aioli and serve immediately.

Sub-Recipe Directions

Crispy Pinipig Pork Chop

Step 1: Pulse pinipig rice in a food processor until it becomes a uniform, breadcrumb-like, consistency. 

Step 2: Set up breading station; 3 separate bowls in this order. Flour, egg, pinipig.

Step 3: Remove loin from package and place on a clean cutting board. Pat dry. Using a scale, portion 4-5 oz. fillets/boneless chops.

Step 4: Season each piece with 1/2 tsp. salt. Then bread; first coat both sides in flour, then dip in the egg wash, then coat with the pinipig.

Step 5: Fry at 350°F for 5-6 minutes or until internal temperature reaches a minimum of 145°F.

Step 6: Remove from fryer and hold hot for service or slice and add to service bowl immediately.

Tonkatsu Aioli

Step 1: Mix ingredients together well. Cover and hold under refrigeration until used for service.

Green Papaya Slaw

Step 1: Combine all ingredients in a large bowl and mix well. 

Step 2: Cover bowl and allow to marinate under refrigeration overnight.