Filipinos usually call this dish “Pork Steak” which I always thought was a misnomer. It’s based on the Filipino favorite “Bistek” which uses beef.
The basics of this manner of cooking is marinating your meat or fish in a soy sauce, calamansi, black pepper marinade for at least an hour. The meat or fish is then fried…nice and crisp for the fish (usually “bangus” or milkfish) and fast, high-heat, stovetop grilling for the meat.
This is served with fried sliced onions, fried potatoes and rice. The flavor-filled marinade is then put in the hot pan for a quick boil. This is used as topping for the dish. It’s a lovely mix of flavors with the potatoes sopping up the sauce and the sweet onions contrasting with the salty-tartness.
I’ve made some changes, on Spouse’s suggestion, and now serve it with stir-fried red and green bell peppers, along with the onions and rice.
1 lb. thin pork chops
juice of 1 small lemon or 5 calamansi
1/4 c. soy sauce
freshly ground black pepper
1 red onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsps. vegetable oil
Heat a 10 or 12 inch skillet over high heat and add half a tablespoon of oil. Place the onions and stir-fry until it’s almost translucent, but not quite. Transfer to your serving dish. Wipe the pan clean with a paper towel.
Add another half tablespoon of the oil and add peppers. Quickly stir-fry until crisp-tender. Transfer to the dish with the onions. Wipe the pan and add another half tablespoon of oil. Add half the pork chops and cook on each side about 1-2 minutes, depending on your doneness preference. Transfer to the serving dish.
Now put the marinade in the hot pan and give it a once-over boil. Pour this over the steaks and serve with rice.