Skip to main content

Beer-marinated Pork Chop Steak

Adapted from the Filipinized version of beef steak, pork chops can be made ala bistek. But add a flavor twist with the addition of beer. 


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 plus your favorite beer creates is simply too tempting to resist.

Here's a simple and adapted recipe for Beer-marinated Pork Chop Steak
Ingredients

  • 1 kg pork chop
  • 2 Tbsp cup soy sauce
  • 2 cups beer (adjustable)
  • 2 Tbsp calamansi juice for marinade
  • 1/4 cup calamansi juice for cooking
  • 2 medium onions, sliced into rings
  • Salt and pepper, according to taste
  • cooking oil
  • 1/4 cup water
How to cook Pork Chop Steak

  1. Marinate pork chop with soy sauce, beer calamansi juice, garlic and pepper. Around 1 hour 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" calamansi flavor thus having a fresh batch when cooking. But as I always say, taste what you are cooking so that you can make adjustments until it suits your tastebuds. Enjoy!

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...