Pork Steak

 

 

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.

Pork Steak:

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.

One Reply to “Pork Steak”

  1. hi mita! your pork steak is definitely different from the filipino pork steak that i know, which is cooked exactly like bistek. but what you did here looks really yummy. i will give it a try….

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