Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Use bone-in pork cuts for richer broth in soup-based preparations.
- Trim excess fat from the pork belly but leave a thin layer to keep the meat moist during cooking.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Pork Steak
This Filipino-style pork steak features tender pork chops marinated in soy sauce and calamansi, then pan-fried and simmered until fork-tender. The savory-tangy sauce pairs perfectly with steamed rice for a satisfying home-cooked meal.
Instructions
- Mix together pork chops, soy sauce, and lime juice in a large bowl or resealable bag. Marinate for at least 1 hour.
- Heat a pan and pour in cooking oil.
- Pan fry the marinated pork chops over medium heat for 3 minutes per side. Remove the pork chops and set aside.
- Using the remaining oil, sauté the garlic until it starts to brown.
- Add half of the onions. Sauté until the onion softens.
- Pour in the remaining marinade and water. Add back the pork chops and simmer for 45 minutes or until the pork is tender. Add water as needed.
- Add the sugar, salt, and pepper, then stir.
- Put in the remaining onions and cook for 3 minutes more.
- Turn off heat and transfer to a serving plate.
- Serve, share, and enjoy!
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Use bone-in pork cuts for richer broth in soup-based preparations.
- Trim excess fat from the pork belly but leave a thin layer to keep the meat moist during cooking.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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