This Filipino-style pork lomo transforms a humble tenderloin into a tender, deeply flavorful centerpiece. The marinade combines soy sauce, garlic, and calamansi for an authentic taste that’s both savory and bright.
I’ve perfected this method over years of testing, ensuring the pork stays juicy while absorbing every bit of the bold marinade. A quick sear locks in the flavors before a gentle simmer finishes the job.
What you’ll get is melt-in-your-mouth pork with a rich, garlicky sauce that’s perfect over rice. It’s a dish that brings a taste of the Philippines to your table with minimal effort.
The best part? It’s ready in under an hour, making it ideal for weeknight dinners or special occasions.
Ingredients for Pork Lomo Recipe Filipino Style
Simple ingredients deliver that bold Filipino flavor everyone loves at the table.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Trimmed of excess fat |
| Soy Sauce 🫒 | ½ cup | Regular or low-sodium |
| Calamansi Juice 🍋 | ¼ cup | Or substitute lime juice |
| Garlic Cloves 🧄 | 8 cloves | Minced finely |
| Brown Sugar 🧈 | 2 tbsp | Packed, for balance |
| Bay Leaves 🍃 | 2 whole | Dried or fresh |
| Black Peppercorns 🌶️ | 1 tsp | Whole, crushed |
| Onion 🧅 | 1 whole | Medium, sliced thin |
| Water 💧 | 1 cup | For braising liquid |
| Vegetable Oil 🫒 | 2 tbsp | For searing pork |
| Green Onions 🧅 | ¼ cup | Sliced, for garnish |
| Cornstarch 🌾 | 1 tbsp | Optional, for thickening |
The pork tenderloin should be fresh and pink (no gray spots). Costco and Whole Foods have great options, but any supermarket will do for weeknight cooking. Look for tenderloins around 1-1.5 pounds—any bigger and you’ll need to double the marinade. Calamansi can be tricky to find outside Asian markets, so lime juice works in a pinch (it’s a bit sharper but still delicious).
No calamansi? Lime or lemon juice works fine—just taste as you go. Vegetable oil can be swapped for any neutral oil. If you’re avoiding soy, coconut aminos make a good soy sauce substitute (use the same amount). The brown sugar adds balance, but honey at half the amount works too. Want extra richness? Add a splash of pineapple juice to the marinade.
This tastes even better the next day, so make extra. Keeps in the fridge for 3-4 days or freezes beautifully for 2-3 months. Reheat gently in a pan with a splash of water to keep it moist.
Why You’ll Love This Recipe
- I’ll be real: it tastes even better the next day, and the flavors deepen overnight for a quick lunch fix.
- One Pan Wonder: I just toss the pork tenderloin with soy sauce, calamansi juice, and garlic—no fancy techniques, just simple mixing and marinating.
- Sweet-Savory Magic: The brown sugar caramelizes with the soy and calamansi, giving that sticky, tangy-sweet glaze I can’t resist.
- Feeds the Crew: Honestly, it’s my go-to for potlucks and family dinners because everyone—even the picky eaters—asks for seconds.
Step-by-Step Instructions for Pork Lomo Filipino Style
Here’s how I make this dish with perfectly tender results every time.
Step 1: Marinate the Pork Tenderloin
In a large bowl, combine the 1.5 lb Pork Tenderloin with 0.5 cup Soy Sauce, 0.25 cup Calamansi Juice, 8 cloves Garlic Cloves (minced), 2 tbsp Brown Sugar, 2 whole Bay Leaves, and 1 tsp Black Peppercorns (crushed).
Massage the marinade into the meat thoroughly, ensuring all surfaces are coated. I like to use my hands for this—it’s the best way to make sure every nook and cranny gets flavor. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
This marinating step is crucial for the signature Filipino taste and ensures the pork stays tender during cooking. The acidity from the calamansi juice helps break down the meat fibers while the soy sauce infuses it with savory depth.
Step 2: Sear and Braise the Pork
Heat 2 tbsp Vegetable Oil in a large skillet or Dutch oven over medium-high heat. Remove the pork from the marinade (reserve the marinade) and sear on all sides for 3-4 minutes per side until golden brown.
You’ll know it’s ready to flip when it releases easily from the pan. Don’t rush this step—the sear creates a flavorful crust and locks in juices. Remove the pork and set aside.
In the same pan, sauté the 1 whole Onion (sliced thin) for 2-3 minutes until softened. Pour in the reserved marinade and 1 cup Water, then return the pork to the pan. Bring to a simmer.
Step 3: Simmer Until Tender
Reduce heat to medium-low, cover, and let it simmer for 45-60 minutes. Turn the pork occasionally to ensure even cooking. The pork is done when it’s fork-tender and the internal temperature reaches 145°F.
I check the tenderness by piercing the thickest part with a fork—it should slide in with minimal resistance. If the liquid reduces too much during cooking, add a splash of water to maintain the braising liquid.
Step 4: Finish and Thicken the Sauce
Once the pork is tender, remove it from the pan and set aside. If you prefer a thicker sauce, mix 1 tbsp Cornstarch with 2 tablespoons of cold water, then stir it into the simmering sauce. Cook for 1-2 minutes until the sauce thickens.
Return the pork to the pan and coat it with the sauce. Let it warm through for 2-3 minutes before slicing. This final step ensures every bite is infused with the rich, garlicky sauce.
Step 5: Slice and Garnish
Slice the pork into ½-inch thick pieces and arrange on a serving platter. Spoon the sauce over the top and garnish with 0.25 cup Green Onions (sliced).
The green onions add a fresh, bright contrast to the rich, savory flavors. Serve immediately with steamed rice to soak up all that delicious sauce.
Pro Tips For Making Pork Lomo Recipe Filipino Style
- Marinate Overnight: I learned this the hard way—giving the pork tenderloin at least 4 hours (but ideally overnight) in the soy-calamansi-garlic mix makes the flavors sink deep, not just sit on the surface.
- Pound the Meat: Use the flat side of your knife to gently pound the tenderloin to an even thickness—about 1 inch—so it cooks through without drying out the thinner ends.
- Skip the Boiling Marinade: Resist the urge to reuse the raw pork marinade as a sauce; boil it for at least 3-5 minutes first to kill bacteria, or set aside a separate portion before adding the meat.
- Add Sugar Late: Stir in the brown sugar only during the last 10 minutes of cooking to prevent burning, which can turn your lomo bitter instead of caramelized.
Wine and Beer Pairings for pork lomo recipe filipino style
Filipino Beer Pairings
For an authentic pairing, I love San Miguel Pale Pilsen, the Philippines’ most popular beer. Its crisp, light body and subtle maltiness complement the savory soy and garlic without overpowering them. The clean finish cleanses your palate between bites. 🍺
Light Lager Options
Domestic light lagers like Corona or Heineken work beautifully here. Their mild flavor profile and effervescence cut through the richness of the pork while enhancing the calamansi’s citrus notes. Serve extra cold for best results.
Wheat Beer Choices
A Belgian witbier like Hoegaarden offers a lovely contrast with its spice notes and creamy texture. The orange and coriander undertones pair surprisingly well with the dish’s garlicky depth. I always keep a few bottles in my fridge for special meals.
Red Wine Pairing
If you prefer wine, go for a light-bodied Pinot Noir from Oregon’s Willamette Valley. Its red fruit flavors and earthy notes won’t compete with the dish’s bold marinade. I’ve found Eyrie Vineyards makes particularly food-friendly versions. 🍷
White Wine Alternative
An off-dry Riesling from Washington State provides a refreshing counterpoint. The slight sweetness balances the salty soy while the acidity brightens the calamansi. Chateau Ste. Michelle makes an excellent, widely available option.
Non-Alcoholic Option
For a booze-free pairing, try calamansi juice mixed with sparkling water and a touch of honey. It echoes the dish’s citrus notes while providing a crisp, refreshing contrast. I often serve this to Lily when we have this dish for dinner.
Nutrition Facts
Frequently Asked Questions
Can I use a different cut of pork?
Pork shoulder works well but needs 1-2 extra hours to become tender. Avoid lean cuts like chops as they dry out. Tenderloin is ideal for its quick cooking time and natural tenderness.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat gently in a pan with a splash of water to prevent drying. The flavors actually deepen overnight!
What if I don’t have calamansi?
Lime or lemon juice are perfect substitutes. Use the same amount but taste first—citrus can be sharper. A splash of pineapple juice adds sweetness if needed.
Can I make this in a slow cooker?
Sear first, then cook on low for 6-8 hours or high for 3-4 hours. Add a bit more water to prevent drying. The result is fall-off-the-bone tender.
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