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4.1 from 69 votes

Pork Bistek

Filipino-style Pork Steak marinated in citrus juice and spices is sure to be a family favorite. It's hearty, tasty, and perfect with steamed rice.

Prep Time
15 mins
Cook Time
1 hr
Marinating
30 mins
Total Time
1 hr 15 mins
Servings: 4 Servings
Calories: 573 kcal
Course: Main Course
Cuisine: Filipino

Ingredients

  • 3 pounds bone-in pork chops, about ¼ inch thick
  • ½ cup calamansi or lemon juice
  • ¼ cup soy sauce
  • 1 large onion, peeled and sliced thinly
  • 1 head garlic, peeled and minced
  • ¼ teaspoon pepper
  • 3 tablespoons canola oil
  • 1 cup water
  • salt to taste
  • 1 small onion, peeled and sliced into rings

Instructions

    Cup of Yum
  1. In a bowl, combine pork, calamansi or lemon juice, soy sauce, onions, garlic, and pepper. Massage the marinade into the meat and marinate for about 30 minutes.
  2. Drain meat, onions, and garlic from marinade, squeezing and reserving excess liquid. Set 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 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 regularly, until softened.
  5. Return meat to pan.
  6. Add reserved marinade and meat juices.
  7. Add water and bring to a boil, skimming scum 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. Season with salt to taste.
  10. Add the onion rings. Turn off heat, cover and allow onion slices to cook slightly in the steam. Serve hot.

Notes

  • 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!

Nutrition Information

Calories 573kcal (29%) Carbohydrates 10g (3%) Protein 79g (158%) Fat 22g (34%) Saturated Fat 5g (25%) Cholesterol 225mg (75%) Sodium 984mg (41%) Potassium 1487mg (42%) Fiber 1g (4%) Sugar 3g (6%) Vitamin C 18mg (20%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 573

% Daily Value*

Calories 573kcal 29%
Carbohydrates 10g 3%
Protein 79g 158%
Fat 22g 34%
Saturated Fat 5g 25%
Cholesterol 225mg 75%
Sodium 984mg 41%
Potassium 1487mg 32%
Fiber 1g 4%
Sugar 3g 6%
Vitamin C 18mg 20%
Calcium 45mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.