Pork Bistek Tagalog
An onion filled version of a Filipino Classic
Servings: 4 servings
Ingredients
- 1 kg pork loin sliced into thin steaks
- 4 to 6 pcs calamansi juiced
- 1/4 cup soy sauce
- 1 to 2 tbsp Knorr seasoning sauce
- 1/2 kg red onions sliced into rings (reserve green ends for garnish)
- 1 to 2 tbsp oyster sauce
- Salt and pepper to taste
- 1 to 2 tsp sugar optional, to balance flavor
- Oil for searing
Instructions
- In a bowl, combine pork, calamansi juice, soy sauce, and Knorr seasoning sauce. Mix well and marinate for 15 minutes.
- Heat oil in a pan over high heat. Sear the pork slices until browned on both sides. Remove and set aside.
- In the same pan, add the remaining marinade and oyster sauce. Bring to a simmer.
- Return the pork to the pan and add the red onions.
- Cover and simmer for 5 to 10 minutes, depending on the tenderness of the pork.
- Uncover, season with salt and pepper, and add sugar if needed to balance the flavor.
- Let the sauce reduce slightly until it reaches your desired consistency.
- Garnish with reserved green onion ends and serve warm.
Notes
On Ingredients
Use fresh calamansi for the best balance of tang and natural sweetness. On Sourcing
Choose pork loin with a bit of fat cap. It stays juicier compared to fully lean cuts. Alternative Cooking Methods
Add onions earlier for softer texture, or later if you want them slightly crisp. Technique Notes
A strong sear builds the base flavor of the dish. Do not skip this step. Seasoning Upgrades
A small splash of Worcestershire sauce can deepen the savoriness without overpowering the dish. Common Mistakes
Avoid over-marinating in calamansi. Too much acid for too long can toughen the meat. Substitutions
Lemon can be used if calamansi is unavailable. Add a bit of sugar to mimic its sweetness. Storage / Reheating
Store in the refrigerator for up to 3 days. Reheat gently to keep the pork from drying out.
Use fresh calamansi for the best balance of tang and natural sweetness. On Sourcing
Choose pork loin with a bit of fat cap. It stays juicier compared to fully lean cuts. Alternative Cooking Methods
Add onions earlier for softer texture, or later if you want them slightly crisp. Technique Notes
A strong sear builds the base flavor of the dish. Do not skip this step. Seasoning Upgrades
A small splash of Worcestershire sauce can deepen the savoriness without overpowering the dish. Common Mistakes
Avoid over-marinating in calamansi. Too much acid for too long can toughen the meat. Substitutions
Lemon can be used if calamansi is unavailable. Add a bit of sugar to mimic its sweetness. Storage / Reheating
Store in the refrigerator for up to 3 days. Reheat gently to keep the pork from drying out.