Pork Bistek Tagalog (Filipino-Style Pork Steak)

 INGREDIENTS:
  • 4 thin slices (about ½ inch thick) of pork chops (loin or tenderloin)
  • ¼ cup soy sauce
  • 2 tbsps. Worcestershire sauce
  • 7 pcs. calamansi lime, juice extracted
  • 4 cloves garlic, minced
  • ½ tsp. sugar
  • salt and pepper, to taste
  • 1 cup water
  • 2 tbsps. butter
  • 3 tbsps. cooking oil
  • 1 medium sized white onion, sliced into rings
  • 1 medium-sized red onion, sliced into rings
  • 3 medium-sized potatoes, thinly sliced
  • chopped spring onions (for garnish)
  • toasted garlic (for garnish)

 PROCEDURE:
  1. In a bowl, combine the soy sauce, Worcestershire sauce, calamansi lime juice, garlic, sugar and pepper. Stir well to combine.
  2. Wash the pork chops and pat dry with paper towel. Place the meat slices in a resealable container or ziplock bag. Pour the soy sauce mixture on pork slices and lightly toss to evenly coat the meat with marinade. Seal and keep inside the fridge to marinate for 1 hour to overnight.
  3. Melt the butter in a skillet or saucepan over medium heat. Add the onions and sauté until translucent. Transfer the onions on a plate and set aside.
  4. Season the potatoes with salt and pepper. On the same pan, fry the potatoes for 3 minutes on each side. Transfer on a plate lined with paper towels to drain the excess oil and set aside.
  5. Drain the marinated pork and shake off any residue of ingredients. Set aside the marinade. Using the same pan, add cooking oil and set the heat over low to medium. Carefully put the pork on the pan and fry in batches for 5 minutes on each side. Transfer the lightly browned pork chops on a wire rack and let the excess oil to drip off.
  6. On a clean pan, combine the marinade sauce and water. Bring the mixture into a simmer over low heat. Add the pork chops and cook for 20 to 30 minutes or until the meat is fork tender and the sauce is reduced, flipping the meat half-way through. Add more water if the sauce begins to dry.
  7. Three minutes towards the end of cooking time, add the dissolved cornstarch (optional). Continue to simmer until the sauce slightly thickens. Adjust the seasonings.
  8. In a large platter, arrange the pork chops and potatoes. Pour over the sauce and garnish with onions. Sprinkle the top with chopped onion springs and toasted garlic. Serve with steamed or garlic fried rice. Enjoy!

**Number of Servings: 3 to 4

 TIPS FROM ENZ:
  • This recipe is also suitable to beef, chicken and white fish fillet, preferably bangus (milkfish) or tilapia.