Pork Steak is a variation of Bistek Tagalog. The procedure and some ingredients are almost the same; the only difference is the use of pork chops or any pork slices for that matter.
Although I used pork chops in this recipe, you can use any part of the pork if you desire as long as they are sliced properly. The reason why I used this part is because its fat content. The fats add more flavor to the dish.
I’ve been searching for pork chops with fats and skin attached here in my location. I want the usual pork chops similar to the ones that I usually have back in the Philippines: with fats and skin attached. You see, the fat and skin on USDA pork chops are removed. All you get are lean slices of meat. Having no fat at all is a good thing. However, I wanted to duplicate the taste of Pork Steak that I am cooking when I was in the Philippines. I don’t serve this all the time so I guess having a little fat and skin is acceptable.
I like to eat pork steak with steamed rice. I usually pour the sauce over the rice and top it with lots of onions. When in the mood, I can consume two cups of rice with this dish.
Try this Pork Steak Recipe and let me know what you think.
Pork Steak Recipe
- 4 to 5 pieces pork chops
- 5 tablespoons soy sauce
- 2 pieces lime or 1 piece lemon
- 1/2 cup cooking oil
- 2 medium onions, sliced
- 1 1/2 cups water
- 1 tablespoon granulated white sugar
- Salt and pepper to taste
Watch the cooking video:
- Combine pork chops, soy sauce, and lime juice in a large bowl or container. Marinade for at least 1 hour.
- Heat a pan then pour-in cooking oil.
- Pan-fry the marinated pork chops in medium heat for 3 to 5 minutes per side.
- Remove excess oil. Pour-in the remaining marinade and water and let boil. Simmer for 45 minutes or until the pork is tender. Note: Add water as needed.
- Add-in the sugar, salt, and pepper then stir.
- Put-in the onions and cook for 3 minutes more.
- Turn-off heat and transfer to a serving plate.
- Serve. Share and enjoy!
Number of servings (yield): 4