Pork Bistek. Bistek is normally cooked using beef, however other type of meats and even fish can be used. In fact I have already posted a version using bangus belly, click here and tanguige slices, click here. For my pork bistek I have used pork loin as they don’t require long time to cook. Other pork cuts can also be used but the cooking or simmering time should be adjusted accordingly. Cooking procedure is basically the same with bistek using beef.
The pork are sliced to desired thickness and marinated in soy sauce and kalamansi for at least half an hour before frying, just make sure that the pork are not over fried this is the most common mistake when cooking bistek. Over fried or over cooked meats will become tough and dry. I suggest also that the onions should be stir fried first before adding to the fried and simmered meat to retain its crunchiness and flavours. Here is my recipe for pork bistek enjoy.
1/2 kilo pork loin, cut into thin slices
2 medium size onion, sliced into rings
1/2 head garlic, chopped
1/2 cup soy sauce
1/4 cup kalamasi juice
1/2 tsp. sugar
Marinate pork loin in a mixture of soy sauce, kalamansi juice, sugar, garlic and pepper for at least 30 minutes or overnight in the refrigerator. Separate the pork loin from the marinade reserving the marinade on a separate bowl and set aside. In a wok heat a tablespoon of cooking oil and stir fry onions until translucent remove from wok and set aside. In same wok heat more oil and fry pork loin a few pieces at a time for 2-3 minutes or until color changes to golden brown. When all the pork loin are fried, return it to the wok, pour in remaining marinade and 1 cup of water bring to a boil. Simmer for 2-3 minutes or until sauce is reduced to half. Add in onions and simmer for a minute. Serve with a lot of rice.
See other related bistek recipes: