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Pork Bistek

Pork Bistek

Pork Bistek is a delicious take on the classic Filipino beef steak. With tender pork chops and a tangy and savory sauce, it's sure to be a family favorite.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 3 lb bone-in pork chops, about ¼ inch thick
  • 0.5 cup calamansi or lemon juice
  • 0.25 cup soy sauce
  • 1 large onion, peeled and sliced thinly
  • 1 head garlic, peeled and minced
  • 0.25 tsp pepper
  • 3 tbsp canola oil
  • 1 cup water
  • 0 salt to taste
  • 1 small onion, peeled and sliced into rings

Instructions

  1. Mix pork, calamansi or lemon juice, soy sauce, onions, garlic, and pepper. Massage the marinade into the meat and marinate for 30 minutes.

  2. Drain meat, onions, and garlic from marinade, squeezing and reserving excess liquid. Set it aside.

  3. In a pan over medium-high heat, heat 2 tablespoons of the oil. Add pork chops and cook for about 2 to 4 minutes per side or until it gets lightly browned. Spoon out and reserve released meat juices during frying. Remove meat from pan and keep warm.

  4. In the pan, add the remaining 1 tablespoon oil. Add the reserved onions and garlic, and cook, stirring them around, until softened.

  5. Return meat to pan.

  6. Toss in reserved marinade and meat juices.

  7. Add water and Bring it to a boil. skimming off foam that floats on top.

  8. Cover, lower heat and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced.

  9. Sprinkle in salt to taste.

  10. Drop in the onion rings. Turn off heat, cover and allow onion slices to cook slightly in the steam. Serve it while it's hot.

  11. Do not marinate the pork for too long as the acids in the citrus might break down the protein fibers and make the texture of the meat mushy.

  12. Browning adds depth of flavor. Drain the pork chops well and squeeze off excess marinade so they'll sear properly. Do not overcrowd the pan and use a wide pan or cook in batches as necessary.

  13. The meat will release a bit of juice when pan-fried. Spoon it off from the pan and add along with the marinade during braising.

  14. Use the same pan to braise the dish; those browned bits in the pan mean maximum flavor!