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Pork Chop Steak ala Bistek

Adapted from the Filipinized version of beef steak, pork chops can be made ala bistek. The recipe simply calls for the use of pork chops instead of slices of beef.


It's the savory combination of marinade that eventually becomes the sauce that makes the dish a rice magnet. The mix of flavors of the onion, soy sauce and calamansi creates is simply too tempting to resist.

Here's a simple and adapted recipe for Pork Chop Steak





Ingredients

  • 1/2 kg pork chop
  • 1/4 cup soy sauce
  • 1/4 cup calamansi juice for marinade
  • 1/4 cup calamansi juice for cooking
  • 8 garlic heads, crushed 
  • 2 medium onions, sliced into rings
  • pepper, according to taste
  • cooking oil
  • 1/4 cup water

How to cook Pork Chop Steak


  1. Marinate pork chop with soy sauce, calamansi juice, garlic and pepper. Around 30 minutes or even overnight 
  2. In a pan, place the pork chop and the marinade and bring to a boil then simmer for 10-15 minutes or until pork chops are tender.




  3. Remove from heat and transfer to a container then set aside.
  4. Stir fry onions in the pan. Set aside when cooked
  5. In the same pan, fry pork chops until brown.
  6. When all pork chops have been fried, put them all back into the pan.
  7. Add in prepared onion and the reserve marinade. 
  8. Add water if necessary and more calamansi juice. 
  9. Bring to a boil and make final taste adjustments. (I like it more on the sour side and with lots of onions)
  10. Serve with rice, unli-rice to be exact!





The measurements are just guides for usually I just base my flavoring on the amount of meat. This is slighty different from the usual method of making bistek but still gives the same result. To balance the soy sauce and calamansi, in case you place more than enough, just add a little sugar to counter act the taste. I love my bistek to have a "fresh" flavor of calamansi rather than cooked one, so that's why I add a fresh batch at the end. But as I always say, taste what you are cooking so that you can make adjustments until it suits your tastebuds. Enjoy!





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