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.
Bistek was the first recipe I shared here on Kawaling Pinoy and is naturally very dear to my heart. I updated the post recently but kept the old photo and some old text as a digital souvenir.
It's been a fantastic ride, this blogging journey. When I first hit "publish" post in 2013, I never thought the hobby would eventually become a full-fledged business that would enable me to quit work. ๐
What is Filipino-style Pork Steak
The traditional bistek dish, which means beef steak in Filipino, is a local adaptation of the Spanish bistec. It consists of thin slices of beef cooked with onions and spices. However, the term has evolved in recent years to describe fish, beef, and other types of meat, such asย these crispy chicken livers a la bistek, 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 steak 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, belly (liempo), thinly sliced shoulder, or sirloin. Cut the meat across the grain for a more tender chew.
- Calamansi- 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.
- Soy sauce- for salty and umami boost
- Aromatics- onions and garlic are the base of ginisa dishes, bringing extra umami flavor and slight sweetness.
- Water- for tenderizing the meat
- Salt and pepper- adjust seasonings to taste
Cooking steps
- Combine pork, calamansi or lemon juice, soy sauce, onions, garlic, and pepper in a bowl, and marinate for 30 minutes. 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. Drain meat, onions, and garlic from marinade, squeezing and reserving excess liquid.
- Brown the pork chops in a wide pan in hot oil. The meat will release a bit of juice when pan-fried.ย Spoon it off from the pan and add along with the marinade during braising. Saute the reserved aromatics until softened and return meat to pan.
- Add reserved marinade, meat juices, and water and bring to a boil, skimming scum that floats on top. Cover, lower heat, and simmer for until the meat is fork-tender and the liquid is reduced.
- Season with salt to taste. Add the onion rings, turn off the heat, cover, and let the onion slices cook slightly in the steam.
Want variety? Turn it into creamy pork steak with all-purpose cream!
Cooking tips
- 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.
- 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. It's also delicious for breakfast with a side of sinangag and fried eggs. Garnish with additional onion rings for an extra dose of flavor and texture.
- Leftovers will keep in the refrigerator for up to 3 days or in freezer for up to 2 months.
- Reheat in the microwave at 2 to 3-minute intervals or on the stovetop over medium heat to 165 F.
More pork recipes
Ingredients
- 3 pounds bone-in pork chops, about ยผ inch thick
- ยฝ cup calamansi or lemon juice
- ยผ cup soy sauce
- 1 large onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- ยผ teaspoon pepper
- 3 tablespoons canola oil
- 1 cup water
- salt to taste
- 1 small onion, peeled and sliced into rings
Instructions
- 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.
- Drain meat, onions, and garlic from marinade, squeezing and reserving excess liquid. Set aside.
- 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.
- In the pan, add the remaining 1 tablespoon oil. Add the reserved onions and garlic, and cook, stirring regularly, until softened.
- Return meat to pan.
- Add reserved marinade and meat juices.
- Add water and bring to a boil, skimming scum that floats on top.
- Cover, lower heat and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced.
- Season with salt to taste.
- 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.ย 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!
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Catherine Cruz Cadogan says
I made your recipe of pork bistek. My favorite dish. Growing up in the Las Piรฑas my mom made this for is but with beef. Your recipe is a little different from my mom, but it tastes the same. It's very good. My son loves this dish. ๐โฃ Thank you for sharingโฃ
Marife Cruz says
The bitter flavor might have come from the seeds of the calamansi. These should be removed bMaefore squeezing them.
Anna Martina says
Hi! Your website is very helpful when I try to cook different dishes for the first time. The Bicol Express was especially good!
I cooked this for the first time for my family today; I've been cooking different meals for them sometimes when I get the energy, and now is one of those times.
It was absolutely delicious! My mom and dad and siblings liked it! There's something I'm concerned of, though... How do I make the pork more tender and medium-rare? Today's dish the pork became soft but also chewy. I've seen my dad sear the sides first and I did that today but I guess I seared too long? Any tips for this?
Thank you very much!
Maria Myers says
Hi-Iโve tried other recipes but yours look simpler to me. Iโve been experimenting in making Pilipino dishes and using pressure cooker/instant pot. I find that pork is so much more tender if placed in pressure cooker. If you were to make this using pressure cooker, how long should I cook it for?
Thank you and I will keep you updated on how it it turns out.
Maria
Javier says
Thanks a lot for this well explained and delicious receipe. I am a Spaniard national, married to a Filipina who is a real genius at cooking... I prepared your receipe and my family and me really liked it! Keep the good job!
AJ says
Omg I finally learned how to cook this and guess what, its very delicious! This is a big achievement for me because I really do not know how to cook. Kudos to kawaling pinoy for giving us ideas and tips and recipes to cook Filipino dishes. A million thanks po!
Lalaine Manalo says
I am glad you find the recipes helpful ๐
beth rosario says
Thanks for sharing ur delicious dishes
Lalaine Manalo says
You're very welcome, Beth!
Katrin says
I tried to cook this last night. But my sauce went bitter so I added water. Yet still it has a bitter after taste. What did I do wrong?
Lalaine Manalo says
I am not sure why it would be bitter. Maybe from the calamansi?
Mark Jackson says
My guess would be you had garlic that got overcooked. Garlic will go way bitter if overcooked.
M says
Kalamansi seeds
Cess Alipis says
I cooked bistek for the first time for.my husband. I usually ask my mother-in-law how to cook dishes but not this time. fortunately we liked it. thank you.
Lalaine Manalo says
I am glad the recipe worked well for you ๐
Zyra Mendoza says
Is there an alternative for the calamari juice ?
Lalaine says
You can use lemon or lime juice ๐
romer says
nice too cooking
Danny says
What kind of Calamansi Juice is good ? I can go to an SM Grocery, just not sure which one to get lol... I could just get Calamansi from market and make juice myself I guess. lol
Lalaine says
I use fresh calamansi juice extracted from calamansi. ๐
rayui surigao says
hi im rayui..can i ask you if pwd po ba lagyan ng all purpose cream yong pork steak?
Lalaine Manalo says
I've never tried adding all-purpose cream. Baka kasi magkulta ang sauce because of the acids?
Feiljohn says
Hi..! Hello..๐๐
Lalaine says
Hello ๐
Daryl says
Besides Rice what other side dish would you serve with this? I am making it for 50 residents at a senior assisted living center and they loved the Pork Adobo I made so I am trying this recipe next! ๐
Lalaine says
It will be great with mashed potatoes or even egg noodles ๐
Ruby says
Made this last night! It was perfect ๐
Lalaine says
๐
Ruby de Guzman says
Mine came out too sourโฆ 1/2 cup of calamansi juice? I used juice from fresh calamansi.
Lalaine Manalo says
Half a cup of calamansi is only about 4 ounces which I think is enough for 3 pounds of meat. Feel free to halve the amount to suit your tastes.