Pork Bistek Tagalog Recipe – this savory dish is a different way to enjoy a pork steak. This Filipino dish is a different take to the classic beefsteak dish. What makes this dish what it is, is the sauce which brings a savory touch with a tangy and acidic depth. When making this dish, it usually involves pork chop cuts. However, there are recipes that give the option for leaner cuts of pork. The main thing to remember with this dish is the sauce. Overall, the dish is not too difficult to make and is a flavorful dish you can enjoy with some rice and complementary sides.
Pork Bistek Tagalog Recipe
- 3 pounds bone-in pork chops about 1/4 inch thick
- 1/2 cup calamansi or lemon juice
- 1/4 cup soy sauce
- 1 large onion peeled and sliced thinly
- 1 head garlic peeled and minced
- 1/4 teaspoon pepper
- 3 tablespoons canola oil
- 1 cup water
- salt flavor to your preference
- 1 small onion peeled and sliced into rings
- Combine the pork, calamansi or lemon juice, soy sauce, onions, garlic, and pepper in a bowl. Massage the marinade into the meat and let it sit for about 30 minutes.
- Strain the marinade from the meat, onions, and garlic and set the liquid aside.
- Heat 2 tablespoons of oil in a pan over medium-high heat then add the pork chops. Cook each side for about 2 to 4 minutes or until lightly browned.
- Spoon out and reserve released meat juices during frying. Remove meat from pan and let it rest.
- Add the remaining 1 tablespoon oil into the pan and cook the set aside onions and garlic until they're softened.
- Return meat to pan plus the reserved marinade and meat juices.
- Lower the heat and cover the pan to let it simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced.
- One the liquid is reduced the meat tender, add salt and season it to your preferred taste before adding in the small onion rings.
- Turn off heat and cover the pan. Let the residual heat and steam cook the onion rings slightly.
What is Pork Bistek Tagalog Recipe?
What makes this pork dish a different take comes down to the word “bistek.” “Bistek” translates to beefsteak and it is a Filipino adaptation of the Spanish “bistec” made of thin slices of beef cooked with onions and spices. However, the term broadened over the years. Basically, you can any meat or fish stewed in soy sauce, calamansi juice, and onions as “bistek.” So in turn, you can understand Pork Bistek as pork chops cooked “bistek” style.
Tips when Making Pork Bistek
Just like with any recipe there are different tips and tricks that come with making Pork Bistek. If you want to pack a punch with the flavors of the dish, make sure to use the same pan for the entire process. Speaking of process, make sure not to make the marinating process too long. A good maximum for marinating is four hours. If you go over this maximum, the acids in the citrus will break down the protein fibers and make the texture of the meat mushy.
Citrus is one of the key components of the sauce. Usually, you’ll want to use calamansi as the citrus for this dish. If you are not familiar with calamansi, it is a hybrid citrus fruit. You can find it primarily grown in the Philippines and southern China. Think of it as a more tart version of lime with a hint of sweetness. It can be hard to find this fruit in certain areas so lemon and lime juices work just fine.
When cooking the meat and ingredients, make sure to not overcrowd the pan. More space will allow for more juices to be spooned out for even more flavor.