Overseas Pinoy Cooking

Pork Chop Bistek Tagalog with Fried Eggplants Fried Potatoes or French Fries This is another version of Pork Chop Bistek Tagalog, with pritong talong at pritong patatas or French fries. This is usually a carinderia recipe, the fried eggplants and fried potatoes are extenders. Ingredients: 5 to 6 pieces pork chops 2 medium size eggplants, sliced diagonally 2-3 medium size potatoes, sliced 1 bowl, frozen French fries 6-8 medium size onions, chopped  1/2 head garlic, crushed, coarsely chopped 2-3 tbsp. sugar salt cooking oil For the Marinade 1/2 head garlic, crushed 1-2 tbsp. crushed black peppercorns 1/2 cup soy sauce juice extracted from 6-8 kalamansi

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. See the original recipe from Overseas Pinoy Cooking website: https://www.overseaspinoycooking.net/... You can also check other Bistek Recipe/Version: https://www.overseaspinoycooking.net/... Ingredients: 6-7 pieces thick cut pork chop steak 2-3 medium size red onions cut into rings 2-3 medium size white onions cut into rings 1 small size onion, sliced or chopped 1/2 head garlic, crushed, chopped 1/4 cup soy sauce 1/2 tbsp. sug...

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   Tun...

Pork Loin Steak, Bistek Style is a delicious and fairly easy to prepare Pinoy food that any newbie cook can make. The recipe was based from the all-time Pinoy food favorite Bistek Tagalog . Instead of using beef slices I have used pork loin steaks which were already sliced pre-packed of three pork loin steaks about 15mm thick each slice and about 1/4 kilo for the three slices, just enough for 2 to 3 servings. Alternately you can just buy some small to medium pork loin and diagonally slice it for about 15mm thick, crosswise. This is similar to my Pork Bistek that was posted few years back how-ever this time our pork loins are cut thicker steak style. It is important the pork loin slices be given sufficient time to marinate using soy sauce and kalamansi or lemon marinade. Cooking my Pork Loin Steak, Bistek Style is basically the same with my other Bistek dish, click the link below should you want to see my other Bistek Recipes in the archives. See other Bistek recipes...

Liver Bistek Tagalog Style is another popular karinderia Pinoy dish . It is an adaptation from the beef bistek Tagalog. The beef is replaced with pork or beef liver. When cooked right this dish is delicious, it is however an acquired dish to some. Cooking the liver bistek is basically the same with the usual bistek which uses beef. The slices of liver are first marinated with the mixture of soy sauce and kalamansi with garlic. For my version I discarded the marinade after used, I wanted to get rid of the unpleasant flavors of the blood that have washed off the liver to the marinade. After frying the livers it is also important that all the frying scum residue is remove from the wok, we do not want all those ugly bits sticking on the liver or floating in the sauce. Here is the recipe. Ingredients: 1/2 kilo pork liver, cut into thin slices 2 medium size onion, sliced into rings 1/2 head garlic, chopped 1 cup soy sauce 1/4 cup kalamansi juice 1 tsp. pepperc...

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. Ingredients: 1/2 kilo pork loin, cut into thin slices ...