Filipino Pork Steak

Pork Bistek Tagalog

What I posted today is one Filipino Fusion Cuisine that I always go back after sometime. There are dishes that you will truly miss every once in a  while and so your tendency is to make it and enjoy with cups of steamed hot white rice... ha ha ha! and not only that.. you will go back to it for breakfast lunch and dinner. 

I made it the other week and it was worth it.  As I shared before, Philippines has been under the Spanish regime for 300 years and more. During Spanish colonisation, most of the soldiers came from Spain, Portugal and Mexico. They brought different dishes that Filipinos adapted and use whatever spices/ingredients available in substitute of the original ingredients. Bistek is a simplified Tagalog version of  Beefsteak and for it to become local, Tagalog has been added to it and we call it Bistek Tagalog. But Filipinos would always experiment, if Beef is not available then we also use Pork. Nowadays, even fish, chicken, pork/chicken liver is used for Bistek Tagalog. In my case, I use pork because of its availability here in Singapore. Theres beef but mostly its frozen and I don't want to use frozen meat. 

Here is a little history of Bistek Tagalog or Beefsteak.

Bistek (Spanish: bistec) or Bistek Tagalog, is a dish of pieces of salted and peppered sirloin, usually flattened with a meat tenderizing tool, cooked in coconut vinegar, Philippine brand soy sauce, onions bistek Tagalog, a specialty of the Tagalog region, is typically topped with onions and the strips of sirloin beef slowly cooked in soy sauce and vinegar juice.^[1] It is known in the Spanish-speaking world as bistec encebollado or bistec tagalo. It is usually Anglicized in Philippine English as "beefsteak."

Bistek Tagalog is one of the simplest, yet most appetizing dishes of Tagalog region, in the Southern Luzon, Philippines, where “bistek” is believed to have originated. The Bistek Tagalog Recipe is a local version of western beef steak. It comes from Spanish word “bistec”, it is a type of Filipino dish that made of salted and peppered meat.^[2]

Now for the recipe :
Printable Recipe

Ingredients:

1 kg pork loin sliced thinly

1/2 cup soy sauce

1/2 cup calamansi juice 

1 tsp salt

3 tbsp rice wine

1 to 2 tsp ground black pepper

3 large purple onion

1/2 cup oil

Slice the meat thinly and transfer to a bowl.

Marinate the meat with the ff: 1/2 cup soy sauce, 1/2 cup calamansi juice, rice wine,salt and black pepper. Set aside in the fridge for about 6 hours or overnight.

Start cooking by slicing the onions in rings.

In a pan, add 3 tbsp of oil and fry the onion rings until the fragrance comes out.

Remove the cooked onions from the pan and set aside. ( half cooked pls)

Using the same pan, fry the meat slices until the raw color is gone.

Once done, return all the fried meat in the pan together with left over marinate sauce in the bowl.

Cook by simmering until the sauce is thick or it depends upon to your preferred consistency.

Once you reach your preferred consistency, add the cooked onion rings.

Add the oil from the cooked onion down to the last drop..please..

Stir until the onion and oil is well incorporated with the meat.

Now its done.. enjoy! 

Note: The secret to this tasty Tagalog  dish is the use of purple onion rings and calamansi.

You can fry some eggplant slices like I always did and don't be afraid with onion rings.. theyre half cooked but its so delicious.

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