Pork Bistek, also known as Filipino Pork Steak, is a savory and tangy dish that is a variation of the traditional beef bistek. It’s made with thinly sliced pork marinated in soy sauce and calamansi juice (or lemon juice as a substitute), then pan-fried and simmered with onions. This dish is a staple in Filipino cuisine, offering a perfect balance of flavors that is both comforting and appetizing. Here’s how to make it:
Ingredients:
- 500 grams (about 1 pound) pork loin or tenderloin, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup calamansi juice (or lemon juice)
- 1/2 cup water
- 4-5 garlic cloves, minced
- 2 large onions, sliced into rings
- 2 tablespoons cooking oil
- Salt and pepper to taste
- 1 teaspoon sugar (optional, to balance acidity)
- Additional calamansi or lemon slices for garnish (optional)
Instructions:
- Marinate the Pork:
- In a bowl, combine the soy sauce, calamansi juice, and minced garlic. Season the pork slices with a little salt and pepper, then add them to the marinade. Ensure all pieces are well-coated. Cover and marinate for at least 1 hour in the refrigerator, though marinating longer (up to overnight) will enhance the flavors.
- Prepare the Onions:
- While the pork is marinating, prepare your onions. Peel the onions and slice them into rings. Set aside.
- Pan-Fry the Pork:
- Heat the cooking oil in a large skillet over medium-high heat. Remove the pork slices from the marinade (keep the marinade for later) and pan-fry them in batches until each side is nicely browned. This should take about 2-3 minutes per side, depending on thickness. Remove the pork from the skillet and set aside.
