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.
- What is Filipino-style Pork Steak
- Ingredient notes
- Cooking tips
- How to serve and store
- More pork recipes
- Pork Bistek
Bistek was the very first recipe I shared here on Kawaling Pinoy and, naturally, is very dear to my heart. I’ve updated the post recently but kept the old photo and some of the old text as some digital memento.
It’s been a fantastic ride, this blogging journey. I never thought when I first hit “publish” post in 2013 that the hobby would eventually become a full-fledged business that would enable me to quit work. 🙂
What is Filipino-style Pork Steak
The traditional bistek dish, which means beef steak in Filipino, is a local adaptation of the Spanish bistec made of thin slices of beef cooked with onions and spices. However, the term has evolved in recent years to describe not only beef but also any meat or fish stewed in soy sauce, calamansi juice, and onions.
Since the recipe here uses pork, it’s not really bistek per se but more accurately, pork chops prepared a la bistek. Oh, well, what’s in a name, right? It’s just as delicious and delivers all the tangy and savory flavors you love of the classic!
Ingredient notes
- Pork– you can use pork chops, thinly sliced pork butt, or sirloin. Cut the meat across the grain for a more tender chew.
- Calamansi fruits– fresh is best but frozen or bottled varieties are also good options. Make sure they’re pure calamansi juice, as the ones with sugar added are for making juices and not cooking. In a pinch, you can substitute lemon or lime juice.
Cooking Tips
- 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.
- 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.
- 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.
- Use the same pan to braise the dish; those browned bits in the pan mean maximum flavor!
How to serve and store
- This Filipino-style pork steak is usually served as a main dish with steamed rice for lunch or dinner. Garnish with additional onion rings for an extra dose of flavor and texture.
- Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in the microwave at 2 to 3-minute intervals or on the stovetop over medium heat until completely heated through.