Filipino Pork Steak (Pork Bistek)
Filipino Pork Steak (Pork Bistek)
Ingredients
For the Pork Steak
- 1 1/2 pounds pork steaks, thinly sliced, about 1-inch thick
- 1/2 cup soy sauce
- 1/4 cup calamansi juice, or lemon/lime juice
- 4 garlic, cloves, minced
- 1/2 teaspoon ground black pepper
- 1 teaspoon granulated sugar
- 1 tablespoon oyster sauce
- 3 tablespoons cooking oil
- 1 yellow onion, medium, thinly sliced into rings
- 1/2 cup water
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Place each thinly sliced pork steak between two sheets of plastic wrap or parchment paper. Using a meat mallet or the back of a heavy pan, pound each piece to flatten it slightly, ensuring even thickness.
⏱️ 5 min
- 2
In a large bowl, combine the pounded pork with soy sauce, calamansi juice (or lemon/lime juice), minced garlic, ground black pepper, granulated sugar, and oyster sauce. Mix all the ingredients well to ensure the pork is thoroughly coated. Cover the bowl and marinate the pork for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min
- 3
Heat 2 tablespoons of cooking oil in a large skillet or frying pan over medium-high heat. Once the oil is hot and shimmering, carefully add the marinated pork pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry the pork for 2-3 minutes per side, or until they turn golden brown and are cooked through. Remove the fried pork from the pan and set aside on a plate.
⏱️ 10 min
- 4
In the same pan with the remaining oil (add 1 tablespoon more if needed), add the thinly sliced yellow onion. Sauté the onions over medium heat for 3-5 minutes, or until they become translucent and slightly softened. Remove the sautéed onions from the pan and set them aside with the fried pork.
⏱️ 5 min
- 5
Using the same pan, pour in the remaining marinade mixture from the bowl. Add 1/2 cup of water to the pan and bring the mixture to a boil over medium-high heat, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min
- 6
While the sauce is boiling, prepare the cornstarch slurry by whisking together 1 tablespoon of cornstarch and 2 tablespoons of water in a small bowl until smooth. Slowly add the cornstarch slurry to the boiling sauce, stirring continuously with a whisk or spoon until the sauce thickens to your desired consistency. This should take about 1-2 minutes.
⏱️ 2 min
- 7
Return the fried pork steaks and sautéed onions to the pan with the thickened sauce. Gently toss to coat the pork and onions in the sauce. Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld together and the pork to absorb some of the sauce.
⏱️ 5 min
- 8
Serve the Filipino Pork Steak hot, preferably with steamed white rice. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Filipino Pork Steak (Pork Bistek)
For the Pork Steak
- 1 1/2 pounds pork steaks, thinly sliced, about 1-inch thick
- 1/2 cup soy sauce
- 1/4 cup calamansi juice, or lemon/lime juice
- 4 garlic, cloves, minced
- 1/2 teaspoon ground black pepper
- 1 teaspoon granulated sugar
- 1 tablespoon oyster sauce
- 3 tablespoons cooking oil
- 1 yellow onion, medium, thinly sliced into rings
- 1/2 cup water
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Place each thinly sliced pork steak between two sheets of plastic wrap or parchment paper. Using a meat mallet or the back of a heavy pan, pound each piece to flatten it slightly, ensuring even thickness.
⏱️ 5 min - 2
In a large bowl, combine the pounded pork with soy sauce, calamansi juice (or lemon/lime juice), minced garlic, ground black pepper, granulated sugar, and oyster sauce. Mix all the ingredients well to ensure the pork is thoroughly coated. Cover the bowl and marinate the pork for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min - 3
Heat 2 tablespoons of cooking oil in a large skillet or frying pan over medium-high heat. Once the oil is hot and shimmering, carefully add the marinated pork pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry the pork for 2-3 minutes per side, or until they turn golden brown and are cooked through. Remove the fried pork from the pan and set aside on a plate.
⏱️ 10 min - 4
In the same pan with the remaining oil (add 1 tablespoon more if needed), add the thinly sliced yellow onion. Sauté the onions over medium heat for 3-5 minutes, or until they become translucent and slightly softened. Remove the sautéed onions from the pan and set them aside with the fried pork.
⏱️ 5 min - 5
Using the same pan, pour in the remaining marinade mixture from the bowl. Add 1/2 cup of water to the pan and bring the mixture to a boil over medium-high heat, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min - 6
While the sauce is boiling, prepare the cornstarch slurry by whisking together 1 tablespoon of cornstarch and 2 tablespoons of water in a small bowl until smooth. Slowly add the cornstarch slurry to the boiling sauce, stirring continuously with a whisk or spoon until the sauce thickens to your desired consistency. This should take about 1-2 minutes.
⏱️ 2 min - 7
Return the fried pork steaks and sautéed onions to the pan with the thickened sauce. Gently toss to coat the pork and onions in the sauce. Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld together and the pork to absorb some of the sauce.
⏱️ 5 min - 8
Serve the Filipino Pork Steak hot, preferably with steamed white rice. Enjoy!