Pork Chop Steak, Bistek Style
Pork Chop Steak, Bistek Style is not new. Pork chop cooked Bistek Style is very common especially in most carinderia and canteen or similar turo turo restaurants. This is because pork chop is one of the most favorite pork cut of most Pinoy who loves pork. Pork chop in turo turo restaurant is very easy to quantify or measure, it is served by piece therefore it is priced by piece. Pork Chop Steak, Bistek Style will go long way when served with rice. Because it is sourly salty and savory it will definitely make a perfect viand for rice.
Cooking my Pork Chop Steak, Bistek Style is basically the same with all my other Pinoy Bistek Style cooked meat. The pork chops are first marinated with the soysauce and kalamansi or lemon juice mixture together with the basic Pinoy aromatic ingredient, garlic and pepper. Check out some of my Bistek Style recipe below.
Fried Snapper Pinoy Bistek Style
Fried Salmon Pinoy Bistek Style
Tanguige Bistek Tagalog
Tuna Bistek with Eggplant
Bangus Bistek Tagalog
Bangus Belly Bistek Tagalog
Pork Loin Steak, Bistek Style
Beef Sirloin Steak, Bistek Style
Bistek Stir Fry
Bistek Bulalo with Pineapple
Chicken Liver, Bistek Style
Mushroom and Tofu, Pinoy Bistek Style
Here is the recipe of my Pork Chop Steak, Bistek Style
3 pieces thick cut pork chop steak
1 medium size onion, peeled, cut into rings
2-4 clove garlic, peeled, crushed, chopped
juice from 1 lemon
1/4 cup soy sauce
1/2 tsp. sugar
1/2 tbsp. crushed pepper
Marinate the pork chop steaks in a mixture of soy sauce, lemon juice, sugar, garlic and crushed peppercorns for at least 2 hours or overnight in the refrigerator. Separate the pork chop steaks from the marinade reserving the marinade on a separate bowl and set aside. In a wok heat some cooking oil and stir fry the onions until it start to wilt, remove from wok and set aside. In same wok heat more oil and fry the pork chop steaks for 3 to 5 minutes each side at low to medium heat. Then pour in the remaining marinade and about 1/2 to 1 cup of water bring to a boil. Simmer for 5 to 8 minutes or until the sauce is reduced to half. Add in onions and stir cook for a minute. Serve hot with a lot of rice.