Pork Bistek Filipinostyle Pork Steak

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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. • 🖨️ Get Printable Recipe and Tips: https://www.kawalingpinoy.com/pork-bi... • ✔️ Subscribe to my Channel: / @kawalingpinoyblog • 🔔 RING the BELL to get notifications when I have a new video up. • How to Make Filipino-style Pork Steak • ✅Ingredients • 3 pounds bone-in pork chops, about 1/4 inch thick • 1/2 cup calamansi or lemon juice • 1/4 cup soy sauce • 1 large onion, peeled and sliced thinly • 1 head garlic, peeled and minced • 1/4 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. • Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE to my channel! Enjoyed the video? Please SHARE! • For more delicious recipes: https://www.kawalingpinoy.com/ • Follow me on Facebook: / kawalingpinoy • #porksteak #porkchopsalabistek

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