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In a bowl, marinate porkchop with calamansi juice and salt. Set aside and marinate for 30 minutes to 1 hour.
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In another bowl, mix flour, cornstarch, salt and pepper. Mix well.
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In a medium-sized pot, heat oil over medium heat.
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Drain porkchop marinade, dredge porkchop with flour mixture, dip into the beaten eggs, then coat with panko breadcrumbs.
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Deep fry coated porkchop one at a time until golden brown. Set aside.
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For gravy steak: In a medium-sized pot, melt butter over medium heat. Once butter is melted add flour and mix well until flour is cooked and fragrant. Slowly add milk.
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Add beef cubes into the water and mix well until the cubes dissolve, then add to flour the mixture.
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Reduce heat to low and gradually stir the gravy. Add soy sauce and calamansi, continuously stirring. Bring the mixture to a simmer and let it cook until you reach your desired consistency.